Carrot and Dal Curry
This is a healthy wet curry that features carrots and lentils (specifically, Moong/Mung dal which is also known as Paitham Paruppe in Tamil and Green Gram in English).
| SERVINGS | COOKING TIME | DIFFICULTY |
| 2 cups | 20 minutes | Easy |
Nutrition Data for Carrot and Lentil Curry
| CARBOHYDRATES | PROTEINS | FAT |
| 15 grams Carbs | 6 grams Proteins | 18 grams Fat (of which just 4 grams is Saturated Fat) |
Ingredients for Carrot and Lentil Curry
| 5 carrots, diced |
| 3 tablespoons of Moong dal |
| 1 tablespoons of coconut oil |
| 1/2 tsp of turmeric powder |
| A pinch of Jeera (cumin) |
| A pinch of mustard seeds |
| A pinch of Urad Dal |
| A pinch of asafoetida |
| A pinch of red chilli powder |
| A red chilli |
| A pinch of salt |
Step by Step Directions for Carrot and Lentil Curry
- Put the diced carrots, mung dal and turmeric in a pressure cooker, with enough water to just cover the top of the carrots. Stir everything together. Seal the pressure cooker and cook for 2 whistles. It should take about 10 minutes or less.
- Open the pressure cooker and add a pinch of salt and stir it in. Boil for 2 minutes without the lid, stirring occasionally. Ensure there’s still water in the cooker.
- Make the seasoning (in Tamil – thalitchi kotu) in a separate pan. You can make this while the pressure cooker is cooking the carrots. Heat the coconut oil in a flat pan, over a medium flame. Add the cumin seeds when the oil is hot (the seeds should crackle). Add the mustard seeds, urad dal, asafoetida, red chilli powder and red chilli. Stir well for a couple of minutes. Take it off the flame.
- Add the seasoning to the pressure cooker mix and continue boiling for 2 minutes, stirring continously. Take it off the stove and it’s ready to serve.
Tips
The amount of raw, diced carrots you have determine the final yield.
