Carrot Salad

5 carrots peeled and grated coarsely
1/4 tsp salt
2 tsp lemon juice
1 tsp whole mustard seeds
3 tbsps hot sesame oil (or substitute
with vegetable oil)
100 gms chick-peas
1 red pepper, cut into small squares
1 green pepper, cut into small squares
pepper(powdered)

Put the carrots with the salt. Heat the oil in a small shallow pan over medium heat. When the oil is hot, add the mustardseeds. As soon as the seeds begin to pop (within a few seconds), pour the contents of the pan over the carrots.

Drain the chick-peas of their liquid and rinse under the tap quickly. Add the chopped pepper, chick-peas & lemon juice to the carrots. Sprinkle pepper and the salad is ready to eat.

Traditional Salads - Indian Salads & Raithas