Carrot Raita

Combine 5 cups carrots, yogurt, and lemon juice in a medium bowl. Heat the oil in a very small skillet over medium-high heat until very hot. Add the cumin and fennel seeds, and let fry until they pop, about 5 seconds. Immediately pour the oil and the seeds over the carrot mixture. Stir to combine.

Salt to taste; add mint. Toss. Garnish with mint leaves and carrot strips, and serve.