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Desserts

Carrot and Cucumber Salad with Creamy Mustard Dressing

Serves 4

4
tablespoons plain yogurt
2
tablespoons sesame seeds, toasted and ground
2
teaspoon cumin seeds, toasted and ground
1/2
pound cucumbers, peeled seeded and diced
1/2
pound carrots, grated
Salt to taste
2
tablespoons mustard oil
1/2
teaspoon mustard seeds
1/2
teaspoon nigella seeds
1
green cayenne chile, slit lengthwise and seeded
1/4
easpoon cayenne
1/2
teaspoon turmeric
1
tablespoon fresh lemon juice
2
tablespoons mint leaves, minced

 

In a small bowl add the yogurt, sesame and cumin and mix well to make a smooth paste. Add the cucumber, carrot and salt. Set aside.


Heat the oil in as small skillet over medium heat. Add the mustard, nigella, and chile and cook for about a minute, stirring until the spices are aromatic. Add the cayenne and turmeric.

Stir and pour the fl avored oil over the cucumbers; toss gently. Add the lemon juice and chill.


Serve cold topped with mint leaves

 


 
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