#Carrot_Poriyal

Name: #Carrot_Poriyal
Yield: 2serving
Cuisine: Pakistani
Ingredients: 1 tablespoon Moong Dal 1 cup finely chopped Carrot 1/2 teaspoon; 1/2 teaspoon Urad Dal 1 pinch Asafoetida 1 Dry Red Chilli,; 1 Green Chilli, chopped 1/2 teaspoon Cumin Seeds 1 teaspoon Oil; or ghee; to taste Salt

Ñôôri Màlîk @cook_16764838

islamabad

#yearEndChallenge 153
#7thweek

It is a simple and healthy dry textured South Indian (more specifically Tamil style) curry prepared using carrot, moong dal and coconut

#yearEndChallenge 153
#7thweek

It is a simple and healthy dry textured South Indian (more specifically Tamil style) curry prepared using carrot, moong dal and coconut

Ñôôri Màlîk @cook_16764838

islamabad

#yearEndChallenge 153
#7thweek

It is a simple and healthy dry textured South Indian (more specifically Tamil style) curry prepared using carrot, moong dal and coconut

#yearEndChallenge 153
#7thweek

It is a simple and healthy dry textured South Indian (more specifically Tamil style) curry prepared using carrot, moong dal and coconut

Saved

Ingredients

Cook Time: 12 m

2serving

1 tablespoonMoong Dal 1 cup finely chopped Carrot 1/2 teaspoon
1/2 teaspoonUrad Dal 1 pinch Asafoetida 1 Dry Red Chilli,
1Green Chilli, chopped 1/2 teaspoon Cumin Seeds 1 teaspoon Oil
or ghee
to tasteSalt

Saved

Steps

Cook Time: 12 m

1
2
3

Soak moong dal in water for 10-minutes. Drain excess water and keep aside.
4

Take grated fresh coconut, chopped green chilies, cumin seeds and 1-tablespoon water in a grinder jar and grind
5

Until medium coarse paste.
6

Heat oil in a kadai over low flame. Add mustard seeds and allow them to sizzle.
7

Add urad dal and sauté until it turns light brown.
8

Add asafoetida, dry red chilli and curry leaves
9

Add drained moong dal, turmeric powder and finely chopped carrot; stir-fry for 2-3 minutes
10

Add 1/3-cup water and salt to taste..
11

Cover it with a lid and cook over low flame until carrot turns soft but not mushy (add few tablespoons more water if required); stir occasionally in between.
12

Add ground coconut paste.
13

Mix and cook over low flame for a minute.
14

Turn off flame and transfer it to a serving bowl.
15

Taste: Mild spicy with soft carrot pieces
16

Serving Ideas:
Serve it as a side dish in lunch or dinner. It can also be served with chapati or phulka as a healthy meal. I SERVED WITH RICE DOSA