Ingredients: 1/4 cup bengal gram (chana dal) (soaked in water for 3 hrs and then drained). 1 cup grated carrot (about 2 medium) 2 tbsp. grated, coconut 1 tbsp. chopped, coriander 1 tsp. lemon juice 1/2 tsp. grated ginger Salt to taste For Seasoning: 1 tsp. oil 1/2 tsp. mustard seeds 2 chopped, green chillies Asafoetida a pinch Method: Place the drained bengal gram, carrot, coconut, coriander, ginger, lemon juice and salt, in a bowl. Mix well and set aside. Heat oil in a pan, add the mustard seeds and allow the seeds to pop. Add green chillies and fry a few seconds. Add asafoetida and remove from the heat. Add this seasoning to the carrot mixture and mix well. Serve cold.