This preparation requires only 5 minutes

Ingredients:
carrot 150 gms
cucumber small 1
lemon 1
salt to taste
moong dhal 2tbs
oil, mustard seed 1 tsp and orid dhal for seasoning

Method:
1.  Soak the moong dhal for some time say 10 to 15 minutes
2.  Grate carrot, chop cucumber into very tiny pieces and moong dhal
3.  Add lemon juice and season it with mustard seeds and orid dhal.
4.  Add salt only when you serve otherwise the salad will become watery

Ingredients:
1/2 kg Turnips (Shalgam)
1 cup Mustard Oil (Sarson Ka Tel)
15 cloves Garlic (Lasun)
1 cup Vinegar (Sirka)
3/4 or 1 cup Sugar (Cheeni)
15 dry Dates (Khajoor)
6 teaspoons seedless golden Raisins (Kishmish)
1 teaspoon peppercorn
2 teaspoons chilli powder
1 teaspoon Onions seeds (Kalonji)
1 teaspoon Cumin Seeds (Jeera)
1/3 cup Salt (Namak)

Method:

1. Grind the spices and sugar together.
2. Grind dates and raisins with a little vinegar.
3. Peel and cut turnips into thick round slices and rub salt on them.
4. Keep for 8 hours.
5. Heat oil, fry the ground garlic till golden brown.
6. In it fry turnips till dry.
7. Add vinegar, ground spices with sugar and ground dates and raisins.
8. Put in a jar, keep in the sun for 6 days.

Ingredients:

1/2 Kg very small onions (Pyaj)
2 cups white Vinegar (Sirka)
1 spoon Cinnamon (Dalchini)
4 Cloves (Lavang)
16 Peppercorns
16 green chillies, slit in the middle
1/3 cup Salt (Namak)

Method:

Peel the onions, rub salt on them and keep for one day.
Drain the salt water.
Boil the vinegar with spices and in it cook onions and green chili to boiling.
Cool and put in ajar; cork it tightly. Keep for 4 days before using.