Carrot and Cucumber Salad with Creamy Mustard Dressing

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.