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Gujarati (Carrot Salad)
6 medium carrots, peeled and coarsely grated
1/2 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons whole mustard seeds
1 tablespoon fresh lemon juice
1/4 cup raisins, soaked in hot water for 1 hour (optional)
Combine the carrots and salt in a mixing bowl, tossing to distribute the salt.
Heat the oil in a small skillet over moderate heat.
Add the mustard seeds to the hot oil and remove from the heat as soon as the seeds begin to pop, about 2 to 3 seconds.
Pour the hot oil and mustard seeds over the carrots.
Add the lemon juice and optional raisins and mix well.
Serve chilled or at room temperature.
Serves 4 to 6.