Zesty Carrot-Garbanzo Usli
This versatile and multi-purpose, easy-to-make, crowd pleaser, not-enough-superlatives-to-describe-this zesty carrot sundal/usli, will wow your guests with the flavor and aroma of coconut, cilantro, lime juice and mustard seed tempering. Works well as a side with a meal, or as a snack or even a hearty lunch.
Servings Prep Time
4People 10Minutes
Cook Time Passive Time
15Minutes 8-10Hours
Servings Prep Time
4People 10Minutes
Cook Time Passive Time
15Minutes 8-10Hours
Ingredients
Instructions
  1. Prep for the usli: 1. Wash dry garbanzos and soak them for 8-10 hours. Drain and pressure cook until soft, but not mushy; drain again and set aside. If using BPA-free canned garbanzos, wash and drain them. 2. Cut green or red chilis lengthwise. Destalk curry leaves. 3. Grate carrots. 4. Thaw grated fresh coconut (if frozen).
  2. In a thick-bottom skillet, heat oil. Splutter mustard seeds. Add split chilis, curry leaves and saute for a few seconds. Add grated carrot, grated coconut, salt and stir for 3 minutes.
  3. Added cooked garbanzo beans and mix well. Turn off the heat, add lime or lemon juice and finely chopped fresh cilantro. Serve hot or warm.
Recipe Notes

This versatile carrot sundal/usli, will wow your guests with the flavor and aroma of coconut, lime juice, cilantro and mustard seed tempering. Works well as a side with a meal, or as a snack or even a hearty lunch.

*Use organic ingredients where possible