HEADLINES:

MOONG CARROT CURRY

Enjoy the palatable taste of grated carrot cooked with moong dal.Learn how to make grated carrot curry.

Split yellow moong lentil (moong dhal)

: 1/2 cup

Carrots (cut into 1/2 inch pieces)

: 5

Seasoning

Serrano green pepper
(or Thai or Indian variety green chillies)

: 1

Dry red chillies (broken into small pieces)

: 2

Coconut oil (or any other oil)

: 2 tsp

Mustard seeds

: 1 tsp

Split black gram lentil (udad dhal)

: 1 tsp

Salt

: To taste

Optional garnish

Grated fresh or frozen coconut

: 4 tbsp

Handful cilantro (coriander leaves) cut fine

Wash the split yellow moong lentils in fresh water and drain
Place the drained split yellow moong lentils in a large pot and add double the quantity of water and bring it to a boil.
Then lower heat and let the lentils simmer in that water until it is semi cooked. Add more water if required during this process.
When the lentils are a little softer add the cut carrots to it and cook both carrots and moong until soft but not mushy.
In a small pan heat oil. When hot add mustard seeds to it, when the mustard seeds start to splutter and split black gram lentil and stir a couple of times.
When the split black gram lentil starts to turn reddish, add the green chillies and red chillies.
When the chillies start to change color slightly, pour the entire oil + mustard seeds + lentils + chillies on the cooked lentils and carrot. Add salt to the curry and mix well.
Heat this curry for another minute or two for the flavors to blend.
Garnish with grated coconut and cilantro and mix well and serve hot along with rice and dhal/ sambar/ rasam or with roti's/ chappathis.