Mustard Seed and Curry Leaf Carrot Salad

This simple, riffable Indian carrot salad—fragrant with curry leaves, mustard seeds, and lime juice—lets the spices truly shine.

Yield: serves 4

Time: 10 minutes

Ingredients

Instructions

In a small pan over medium-low heat, warm the oil. Once the oil begins to shimmer, add the black mustard seeds. As soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat. Add the curry leaves, making sure they get fully coated in the oil (there may be more popping and splattering, and that’s okay!). The leaves should immediately crisp up in the residual heat. Transfer the oil mixture to a heat resistant bowl, then add the carrots, lime juice, and salt. Toss well to coat the carrots in the dressing, then taste and adjust with additional lime juice and salt, if needed. Serve at room temperature.