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 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.

Ingredients:
750 grams Lemons (Nimbu)
3/4 cup Salt (Namak)
1 cup Mustard Oil (Sarson Ka Tel)
1/2 teaspoon asafoetida
3 teaspoons Mustard seeds (Rai/Sarson)
3/4 cup Lemon (Nimbu) juice
2 teaspoons Red chili pepper (Lal Mirchi)
3 teaspoons fenugreek seeds, powdered
1/2 cup Sugar (Cheeni)

Method:
Cut the lemons into eight pieces each, rub salt and keep for one week in a jar. Shake daily.
Heat the oil in a pan, remove from the fire, cool a little, add crushed asafoetida and mustard seeds and cover the pan.
Cool a little, mix lemon pieces, lemon juice, fenugreek powder, chili powder and sugar.
Keep for one week before serving.