Kosambri - Carrot and lentil salad

I was inspired to make this salad when I came home from our local farmer's market. Boil the lentils while grating the tender and sweet carrots and it will all come together in no time at all.
Moong dhal is a variety of quick cooking legume. It is also known as split peas and is sold whole, split, with green husk or without husk (bean will be pale yellow). It is used in both sweet and savoury dishes. The regular, smaller bean sprouts are made from moong bean. This is a great side dish that goes well with curries.

Kosambri
Frozen grated coconut can be found in oriental grocery store. Sweetened coconut will not work here.
1/2 dried moong dal
5 medium sized carrots
3 tb freshly grated coconut
3/4 cup cilantro leaves - washed, dried and chopped
1 tb vegetable oil
1 tsp black mustard seeds
1/2 tsp cumin seeds
4 curry leaves
4 dried chillies
3 tb fresh lemon juice
2 medium sized shallots - thinly sliced
salt to taste

Wash and boil moong dal in a large pot with 5 cups of water. Cook until dal is done but still firm enough to hold its shape. Drain and set aside. Grate peeled carrots and set aside.

Heat oil on medium heat and saute dried chillies, mustard seeds, whole cumin seeds, sliced shallots. Turn off the heat when the spices start to pop. Pour the sauteed ingredients to grated carrots. Mix in lemon juice, cilantro, chopped shallots, grated coconut and salt to taste. Serves 4/5. This salad is best served at room temperature.