Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes

¼ cup (4 g) minced fresh cilantro

Juice of 1 medium lemon

2 teaspoons coarse sea salt

½ teaspoon red chile powder or cayenne

1 tablespoon oil

1 heaping teaspoon black mustard seeds

6–7 curry leaves, roughly chopped

1–2 green Thai, serrano, or cayenne
chiles, stems removed, chopped

1. Soak the lentils in boiled water for 20
   to 25 minutes, until al dente. Drain.


2. Place the carrots and daikon in a deep
   bowl.


3. Add the drained lentils, peanuts,
   cilantro, lemon juice, salt, and red chile