This is a good dish for all Doshas.

Ingredients

4 Carrot (Finely sliced into half circles.)

2 tsps Sesame Oil

1/2 tsp Ginger (grated)

2 Handfuls Sugar Snap Peas (Cut the tips and remove the string.)

1 tsp Sesame Seeds

2 tbsps Fresh Dill

Himalayan Salt (to taste)

White Pepper (to taste)

In a frying pan heat the oil, add the grated ginger and the sliced carrots. Sauté for a few minutes on medium heat. Then add a few tbsps of water and cover for 5 to 6 minutes. The carrots should start to caramelise slightly. Sprinkle the sesame seeds now.

Add the sugar snap peas cook uncovered for two minutes. Sprinkle the dill and serve as a side or a warm salad in the evening. Or with quinoa cooked with coconut and lime. A favourite summer dish for picnics and family events.