Carrot Salad With Mustard Seeds |
Course : Indian
Source: Madhur Jaffrey - as amended by David Smith 1997
Serves: 1 |
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Ingredients:
4 large carrots -- peeled and grated |
2 tablespoons vegetable oil |
2 teaspoons black mustard seeds |
1/2 medium half a lemon -- juice of (or a lime for something really special) |
1 teaspoon salt and freshly ground pepper -- to taste |
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Preparation / Directions:
A fresh tasting salad which goes well with some of the richer main dishes. The mustard seeds take on a nutty taste when heated and combine with the lemon juice give a lovely balance of tastes. This is my version of a Madhur Jaffrey recipe.
1. Put the grated carrots into a serving dish.
2. Heat the oil in a small pan over a moderate heat.
3. Add the mustard seeds and cook until they begin to pop out of the pan (no longer or they will become bitter).
4. Pour the oil and mustard seeds over the carrots. Stir to mix.
5. Sprinkle salt and black pepper over the carrots and pour on the lemon juice. Stir to mix.
6. That's it!
Original recipe (c)Madhur Jaffrey 1982 - as amended by David Smith 199
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