Spices: ½ teaspoon black mustard seeds, 1 teaspoon geera (cumin seeds), ½ teaspoon urid dhal, ½ moong dhal, Sprinkle of turmeric powder, 1 whole red chilli
Parboil the carrot and kohlrabi until al dente.
Leave the vegetables to cool quickly in iced water.
Heat the oil in the saucepan. When hot, add the mustard seeds and place lid on pan. Lower heat and wait until popping stops (approx 15 – 20 seconds). Add urid dhal, moong dhal, geera and turmeric and fry for approx 10 seconds.
Add vegetables to the pan and coat with all the spices. Add lemon juice.
Add salt and mix all ingredients thoroughly. Check seasoning and adjust salt or lemon if necessary. Add fresh coriander and mix well. Transfer to serving dish.