← All recipes

🍽️ Indian Carrot Salad

80 kcal · 30 min · 4 servings

Ingredients

• 300 g yogurt (0.3 % fat)
• 400 g carrots (4 carrots)
• 2 red onions
• 1 tbsp oil
• 1 tbsp brown mustard seeds
• 1 level tsp ground cumin
• salt
• 1 level tsp chili powder
• 0.5 bunch mint
• 0.5 lemon

Instructions

1. 1. Place the yogurt in a fine-mesh sieve.
2. 2. Let the yogurt drain for about 30 minutes.
3. 3. Peel the carrots.
4. 4. Cut the carrots in half crosswise.
5. 5. Cut the carrot halves into very thin strips.
6. 6. Peel the onions.
7. 7. Cut the onions into very thin strips.
8. 8. Heat the oil in a pan over low to medium heat.
9. 9. Add the mustard seeds to the hot pan.
10. 10. Toast the mustard seeds briefly until they start to pop.
11. 11. Add the sliced carrots and onions to the pan.
12. 12. Add cumin, salt, and chili powder.
13. 13. Cook the vegetables, stirring occasionally, over medium heat for 3 to 4 minutes until tender-crisp.
14. 14. Transfer the warm vegetables to a bowl.
15. 15. Let the vegetables cool down.
16. 16. Place the drained yogurt in a separate bowl.
17. 17. Wash the mint.
18. 18. Shake the mint dry.
19. 19. Pluck the mint leaves from the stems.
20. 20. Finely chop the mint leaves.
21. 21. Add the chopped mint to the yogurt.
22. 22. Squeeze the lemon.
23. 23. Stir some lemon juice into the yogurt.
24. 24. Mix the cooled vegetables with the yogurt sauce.
25. 25. Serve the carrot salad immediately.

Nutrition per serving

• kcal: 80
• Protein: 4 g · Fett/Fat: 2 g · Carbs: 8 g