Ingredients

• Radish (mooli), grated: 1 cup
• Carrot, grated: 1 cup
• Cucumber, finely chopped (optional): ½ cup
• Fresh coriander leaves, chopped: 2 tablespoons
• Lemon juice: 1 tablespoon
• Green chili, finely chopped: 1 (optional)
• Roasted peanuts, crushed (optional for crunch): 2 tablespoons
• Oil: 1 teaspoon
• Mustard seeds: ½ teaspoon
• Curry leaves: 5-6
• A pinch of asafoetida (hing): optional
• Salt: to taste
• Black pepper powder: ½ teaspoon
• Chaat masala: ½ teaspoon (optional for tanginess)

Preparation

Grate the radish and carrot using a coarse grater.

Squeeze out excess water from the radish to reduce its pungency, if desired.

Combine grated radish, carrot, and chopped cucumber in a mixing bowl.

Add chopped coriander leaves, green chili, crushed peanuts, salt, black pepper, and chaat masala.

Drizzle with fresh lemon juice and mix well.

Heat 1 teaspoon of oil in a small pan.

Add mustard seeds and let them splutter. Add curry leaves and a pinch of hing.

Pour this tempering over the salad and mix gently.

Let the salad rest for 5-10 minutes for the flavors to blend.

Serve fresh as a side dish with your meals or enjoy as a light snack.

Servings: 2

Notes

1. Add roasted sesame seeds for an extra crunch.
2. Skip tempering and add diced tomatoes for a juicy, refreshing version.
3. This salad is rich in fiber, vitamins A and C, and supports digestion and immunity.