Ingredients:

• Part 1:
• 1 cup – green peas, boiled
• 1 tbsp – Mint leaves, finely chopped
• 1 tbsp – coriander leaves, finely chopped
• 1 sprig – Spring onion greens, finely chopped
• 1 tsp – Lemon juice
• 1/2 tsp – white Vinegar
• Salt to taste
• Pepper to taste
• Part 2:
• 1 cup – thick curds (tied in cloth for 20 minutes)
• 1 – tender radish, peeled, grated
• 1 – Green chilli
• 1/2 inch piece ginger, chopped
• 1 tsp – Sugar powdered
• Salt to taste
• Pepper to taste
• Part 3:
• 3 – bright Orange carrots, peeled and finely grated
• 1 – green chilli, finely chopped
• 1/2 tsp – cumin power
• 1/2 tsp – Sugar
• Salt to taste
• 1/2 tsp – Mustard Seeds
• 2-3 pinches – asafoetida, powdered
• 1 tsp – Lemon juice
• 1 tsp – oil

Method:

1. Mix all ingredients of part 1. Toss gently till well blended.
2. Place at the base of a flat-bottomed transparent glass container.
3. Place into fridge.
4. Mix all ingredients of part 2 well.
5. Spread over the green layer.
6. Return to fridge.
7. Heat oil in a pan for part 3.
8. Add mustard seeds, asafoetida, allow to splutter.
9. Add carrot, stir gently for a minute.
10. Add all other ingredients, toss gently and allow to cool.
11. Spread over white layer, carefully covering full surface.
12. Garnish with a leaf or two or a curry or mint leaves.
13. Serve chilled.

Recipe courtesy of Saroj Kering