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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Kosambri (Carrot Salad)

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.24

$0.24 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan side dish,salad
spoonacular Score:40%

Spoonacular Score: 40%

 

Need a gluten free, dairy free, lacto ovo vegetarian, and whole 30 side dish? Kosambri (Carrot Salad) could be an outstanding recipe to try. This recipe serves 8. One portion of this dish contains around 2g of protein, 2g of fat, and a total of 57 calories. For 24 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. If you have , salt, little plum tomato, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes around around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 39%. This score is rather bad. Similar recipes include Spring Pean and Carrot Salad with Carrot Top Pesto, Carrot Sambharo | How to make Gujarati warm carrot salad, and carrot sambharo , how to make gujarati carrot salad.

Salad works really well with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Paul Dolan Vineyards Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Paul Dolan Vineyards Chardonnay Wine

Sourced from the low-lying valleys surrounding the Russian River, an area renowned for producing rich and focused wines, Paul Dolan Vineyards Chardonnay is an exquisitely balanced wine with flavors of ripe pear, crisp apple and a creamy vanilla-spice.

» Get this wine on Amazon.com

Ingredients

Servings:
0.25 cups
0.25 cups yellow moong dal
yellow moong dal
3
3  shredded carrots
shredded carrots
0.5 small
0.5 small cucumber
cucumber
some
some plum tomato
plum tomato
1 small
1 small shallot
shallot
3 Tbsps
3 Tbsps fresh coconut
fresh coconut
1
1  lemon (juice)
lemon (juice)
some
some cilantro
cilantro
some
some salt
salt
2
2  green chilis
green chilis
2 tsps
2 tsps oil
oil
1 tsp
1 tsp mustard seed
mustard seed
1 pinch
1 pinch hing
hing
3
3  fresh dried curry leaves
fresh dried curry leaves
1 inch
1 inch red dried chilis
red dried chilis
0.25 cups yellow moong dal
0.25 cups
yellow moong dal
3  shredded carrots
3
shredded carrots
0.5 small cucumber
0.5 small
cucumber
some plum tomato
some
plum tomato
1 small shallot
1 small
shallot
3 Tbsps fresh coconut
3 Tbsps
fresh coconut
1  lemon (juice)
1
lemon (juice)
some cilantro
some
cilantro
some salt
some
salt
2  green chilis
2
green chilis
2 tsps oil
2 tsps
oil
1 tsp mustard seed
1 tsp
mustard seed
1 pinch hing
1 pinch
hing
3  fresh dried curry leaves
3
fresh dried curry leaves
1 inch red dried chilis
1 inch
red dried chilis

Equipment

bowl
bowl
frying pan
frying pan
bowl
bowl
frying pan
frying pan


Instructions

Wash dals until the water is clear and soak overnight. Drain dals next day and place in bowl with carrots, cucumber, tomato and shallot. In a little pan, fry the oil with mustard seed and hing. When the mustard seed starts to spurt, add fresh or dry curry leaves and dried red chili. Stir for few seconds until coated with oil. Pour this oil mixture over ingredients in bowl and mix. Add lemon, coconut, cilantro and salt and mix well. Taste and if you want more more spice, add some chopped green chili (I use the small green chilis you find in the Indian store)

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.24
Ingredient
¼ cups yellow moong dal
3 shredded carrots
½ smalls cucumber
1 small shallot
3 tablespoons fresh coconut
1 lemon (juice)
2 green chilis
2 teaspoons oil
1 teaspoon mustard seed
1 pinch hing
3 fresh dried curry leaves
1 inch red dried chilis
Price
$0.17
$0.32
$0.19
$0.14
$0.03
$0.20
$0.40
$0.02
$0.15
$0.12
$0.13
$0.02
$1.90

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

Cooking Tips

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

Disclaimer

Nutritional Information

Quickview
57 Calories
2g Protein
1g Total Fat
8g Carbs
8% Health Score
Limit These
Calories
57
3%

Fat
1g
3%

  Saturated Fat
0.66g
4%

Carbohydrates
8g
3%

  Sugar
2g
2%

Cholesterol
0.0mg
0%

Sodium
80mg
4%

Get Enough Of These
Protein
2g
4%

Vitamin A
3860IU
77%

Vitamin B3
4mg
23%

Vitamin C
12mg
16%

Folate
52µg
13%

Fiber
2g
8%

Manganese
0.11mg
5%

Vitamin K
4µg
4%

Potassium
112mg
3%

Vitamin B6
0.05mg
3%

Iron
0.47mg
3%

Vitamin E
0.36mg
2%

Magnesium
7mg
2%

Phosphorus
17mg
2%

Vitamin B1
0.03mg
2%

Calcium
16mg
2%

Copper
0.03mg
2%

Selenium
1µg
2%

Vitamin B2
0.02mg
1%

Vitamin B5
0.11mg
1%

covered percent of daily need

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