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Make this light and healthy salad to accompany a rich curry or simply on its own.

From Bangalore, India to Brooklyn, New York, culinary instructor and cookbook author Chitra Agrawal brings fresh Indian flavors to American homes everywhere. Her latest collection, Vibrant India, is filled with modern takes on classic preparations and techniques, and is a great guide to livening up your repertoire of global cuisine. This shredded carrot and lentil salad is a must-know for any aficionado of Indian food. 

Kosambri is a classic Karnataka salad made with crunchy vegetables, soaked lentils, coconut, lemon, cilantro, and fried spices and chiles. It’s spicy, sweet, and tangy all at once. The colorful salad is usually made on festival days or special occasions. My mother would mix all of the ingredients up with her hand, and now so do I. I’m convinced that it tastes better that way. Kosambri comes in many different forms, but this version is the one that was made most often at home. It is referred to as hesaru bele carrot kosambri, which translates from Kannada as “skinned and split mung bean and carrot salad.”

I use this recipe as a template and make variations depending on what I have on hand. For instance, I sometimes use mung bean sprouts instead of the moong dal, or cut grapes instead of the coconut.

Reprinted with permission from Vibrant India