• 1 lb Carrots (peel the skin and grate it in the food processor
• 1/2 cup Moon dal (available at Indian stores)
• 1 medium onion finely chopped
• 3-5 stalks of fresh coriander stalks finely chopped
• juice of half a lemon
• 1/2 tbspn of salt
• 1 tbspn Oil
• Seasonings: 1/2 tbspn vegan mustard seeds, a pinch of asofetida and 5-6 curry leaves

This is a popular dish from Karnataka, India.

Soak moong dal for two hours Drain the water from the Moong dal and add it to the grated carrots in a bowl, along with the salt, lime juice, oinion and corinader.

Warm the oil in a pan and add mustard seeds, when they start popping add curry leaves and asfetida. Pour the seasoning over the carrot and moong dal mixture. It can be served chilled as salad.

Serves 4.

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