In a bowl, toss the grated carrots with salt and pepper.
Heat the oil in a small skillet over low heat and when hot, add the mustard seeds and sesame seeds. Cover the pot and wait until the mustard seeds pop (they may jump up and burn you, so keep the cover on for a short while).
Pour the contents of the skillet over the carrots and stir to mix well. Serve lukewarm or cold.
A personal twist on a crunchy carrot salad from India. It is a fresh and healthy dish to enjoy as snack in between, or as starter with whole wheat crackers.

3 medium carrots, peeled and grated
2 tablespoon olive oil
1 1/2 teaspoon black mustard seeds
1 teaspoon white sesame seeds
Unprocessed sea salt and freshly ground black pepper to taste