Chop the vegetables, if you haven't already.

Heat the oil in a large skillet over medium heat.

Once the mustard seeds are gently sizzling, add the remaining mustard seeds and mix them in.

Add the green chilies, curry leaves, and garlic and mix well.

Once the garlic is starting to turn golden, add the shredded beet and a good dash of the salt, and mix well.

Add 2 to 3 tablespoons water, mix again, then cover with a lid.

Add the turmeric and mix it in.

Then toss in the cabbage, carrots, peppers, other veggies and the remaining salt.

Continue tossing until all of the spiced oil is evenly distributed.

Add the lime zest and lime juice.

For a crunchier salad, switch off the heat, and toss everything well with the lime zest, lime juice and spiced oil.

For a softer cooked vegetable side, continue cooking, cover with a lid and cook for 5 to 8 minutes or until the cabbage is cooked to your preference.

Drain the lentils for at least 10 minutes in a strainer.

To pan fry, heat a skillet over medium-high heat and add the oil.

Once the oil is hot, add the lentils, spread them out evenly and let them sit undisturbed for about 2 minutes.

To air fry, toss the lentils with the oil and spread them in the air fryer basket.

To bake, toss the lentils with the oil and spread them on a parchment-lined baking sheet.

Once the lentils are crisp to your preference, remove them from the pan, oven, or air fryer.

For a salad side dish, add the crispy lentils to the cabbage salad and serve.