Carrot Koshimbir (salad)

Source: This wonderful web page.
Ingredients:
Carrots, skinned and grated - 2
Lemon juice - 2 tbsp
Rai (mustard seeds) - 1/2 tsp
Jeera (cumin seeds) - 1/2 tsp
Udad (split black gram) dal - 1/2 tsp
Green chillies, slit lengthwise - 4-5 nos.
Yogurt - 2 tsp
Coconut, grated - 2 tsp
Coriander leaves, chopped - 2 tsp
Oil - 2 tsp
Salt - to taste

Servings: 3
Cooking time: 10 minutes (Prep 5 min, cook 5 min)

Method:
Add green chillies, lemon juice, salt, coconut and yogurt to the grated carrots. In a small pan, fry the oil and sputter rai, jeera, and udad dal. Add this to the carrots, and garnish with coriander leaves.

Author: Sundar
Author's comments:
A koshimbir can be served as a salad with most meals. It goes great with chapatis, and also doubles as a raita with rice dishes. This version is delicious because of the lemon juice and the yogurt.
Alternate method thanks to Ranjani:
Grind coconut, green chillies and ginger to a paste, add to grated carrots with salt, then add the sputtered ingredients to this. This version is called a pachchadi instead of a koshimbir (the latter is typically a drier preparation)