Go Back

Simple South Indian Salad : Carrot-Lentil-Coconut Salad

I am doing to make carrot salad with loads of mung dahl and coconut. Our meals are incomplete without coconut. They will be used in the form of milk, oil or grated meat. It is seasoned with a simple tadka made from coconut oil, mustard seeds, asafoetida, dry red chillies and curry leaves. I finished the salad with some fresh lemon juice, salt and cilantro.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Salad
Cuisine Indian
Servings 4


  • 2 carrots, grated
  • 1/2 cup dry or fresh unsweetened coconut
  • 1 cup mung dahl, soaked overnight or soak in hot water for 2 hours
  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1-2 dry red chilly
  • Pinch of asafoetida
  • 10 curry leaves
  • 1/4 cup cilantro
  • 1 Lemon Juice
  • Salt to taste


  • Cook the mung dhal like pasta in excess water. Cook for 10 minutes. Please make sure it doesn’t turn mushy. It should be “udhir-udhir (retain its shape)”
  • Heat oil in a saucepan. Once hot, add mustard seeds and let it pop. Then add dry red chilly, asafoetida, curry leaves and saute. Remove from heat. Set the tadka aside.
  • In a large bowl, add the carrots, perfectly cooked mung dahl, coconut, tadka and cilantro. Mix well and pour lemon juice.
  • Add salt to taste and store in fridge until ready to serve.
Keyword Carrot-Lentil-Coconut Salad