Cool Off With Crunchy, Fragrant Tadka Carrot Salad
![Just turn on the burner to warm the cumin-mustard seed-scented oil for this carrot salad. That's all the cooking required.](https://www.foodgal.com/wp-content/uploads/2020/08/Tadka-carrot-salad-727x1024.jpg)
When the day brings a record-setting scorcher, what better way to cool off and still ignite the taste buds than with a veggie salad full of delicious warming spices?
“Tadka Carrot Salad with Cumin, Coriander & Mustard Seed Dressing” is the simplest of recipes that delivers all of that.
It’s from the new cookbook, “Khazana: A Treasure Trove of Indo-Persian Recipes Inspired by the Mughals” (Mobius), of which I received a review copy.
![](https://www.foodgal.com/wp-content/uploads/2020/08/Khazana.jpg)
The book is by Saliha Mahmood Ahmed, a doctor who triumphed on “MasterChef” in 2017 with her creative Indo-Persian food.
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