Gujerati carrot salad

2 tablespoons black mustard seeds or black onion seeds or poppy seeds
250 g carrots, grated coarsely
1 teaspoon salt
juice of 1 lemon

1. Dry-fry the spice seeds in a small, hot frying-pan without any oil for a minute or two until they start to "pop". Remove immediately.
2. Mix the grated carrot with the salt and lemon juice and then toss with the seeds.