In a hot pan add oil, once hot add hing, mustard seeds, and red chili. Let the mustard sputter. Now add onion and crushed ginger garlic. Cook for a few minutes.

Add Gajar and moong daal, fry for 3/4 minutes, and now add the chopped Gajar leaves and salt. Mix well and cook on a low medium flame. This leaf doesn’t leave much water, so check occasionally and add 1/2 cup of water if required. Once the water dries up and the carrot and daal are fully cooked, it’s done.