• 1 cup grated unpeeled carrot
  • 1 cup shredded cabbage
  • ½ cup split green gram (moong) dal, soaked for 4-6 hours
  • ¼ tsp unrefined salt
  • 2 tbsp lemon juice
  • ¼ cup grated fresh coconut
  • 1 tbsp chopped fresh coriander leaves, for the garnish (optional)

For the Tempering

  • ½ tsp mustard (rai) seeds
  • 1 sprig curry leaves
  • 1 green chilli, finely chopped/whole dry red chilli (optional)
  • ⅛ tsp asafoetida (hing)


In a bowl, take the carrot, cabbage, soaked dal, lemon juice, coconut and salt. Mix well.

In a heated pan, dry roast the mustard seeds, curry leaves and red chilli (if you are using it). Turn off the heat and add asafoetida. Add this tempering to the rest of the ingredients and mix. Garnish with coriander leaves. Serve.


Add steamed corn kernels.