I bought carrot one month back to make carrot halwa but feeling lazy to prepare at that time n then i totally forgot these carrots.Yesterday suddenly i saw them in my fridge.If i wait anymore i think i have throw these carrots away.So i made this quick ,tasty n simple dish which my MIL taught me.Hope u enjoy making it too.
- 5 to 6 large carrots(chop them into 1/2 inch cubes)
- 3/4 cup moong dal(split mung lentils)
- 1 tbsp grated coconut
- salt to taste
- 1 tsp oil
- 1/4 tsp mustard seeds
- 1 spring curry leaves
- a pinch of hing(asafoetida)
- 2 chopped green chillis
Boil moong dal n carrot together in a bowl with water level 1 inch above carrot
While cooking add the required amount of salt,stir it occasionally .once cooked keep it aside.
Heat oil in a pan add mustard seeds and hing,once it splutter add curry leaves, green chillis n stir for a while
Add the cooked carrot with moong dal n mix it nicely
Add grated coconut n stir for 1 more min.
Carrot curry is ready ,serve it with rotis or rice.
I am posting this recipe to pj's awesome event "Vegetable Marathon" the chosen vegetable of the month is carrot ,started by Silpa of Anitas kitchen