CARROT AND MOONG DAL STIR FRY
We use carrots fairly often at my house as they are widely used in Indian cuisine. Here's a question for you! Do you know a lot about carrots? If you think you do, you may like to check out "10 Things You Didn't Know About Carrots!" which I found quite interesting!!
We often speak of how carrots are good for us. This article in WebMD details the many health benefits we get from them.
Elsewhere in this blog, you will find other recipes for dishes made with carrots, such as:-
Today's recipe is for an easy to make yet delicious side dish made with Carrots and Moong Dal. I have adapted this from Carrot Poriyal by Tickling Palates.
We enjoyed this for lunch with hot steamed rice and rasam.
- Carrots, 250 gms
- Moong Dal, 1/4 cup
- Onion, 1
- Mustard Seeds, 1 tsp
- Asafoetida, 1/8 tsp
- Urad Dal, 2 tsp
- Dry Red Chillies, 3, broken into halves
- Curry Leaves, a few
- Fresh Coconut Gratings, 2-3 tbsp
- Salt, to taste
- Oil, 1 tbsp
Wash the carrots, snip off the two ends and peel and dice them
Peel and finely chop the onion
Wash and soak the moong dal in a vessel with adequate water for 1/2 hour and drain the water
In a pressure cooker, cook the soaked moong dal without adding any water for 1 whistle
Once the cooker cools remove the cooked moong dal and keep aside
Heat oil in a thick-bottomed kadhai and on medium heat add the mustard seeds
When they splutter add the asafoetida and urad dal and sauté till the dal changes colour
Next add the broken dry red chillies and the curry leaves and sauté
Add the chopped onions and fry till they become translucent
To this add the diced carrots and a little water, mix well and cook covered for 4-5 minutes till the carrots get done
Now add the cooked moong dal and salt to taste
Mix well and cook for about 2 minutes
Now add the coconut gratings and mix well
Switch off the gas and transfer to serving bowl
Serve Carrot & Moong Dal Stir Fry as an accompaniment to the main meal of rice and sambar/rasam
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