Ingredients:
Carrots - 250 gms
Channa dal - 50 gms
Ginger, chilli paste - 1 tbsp
Grated coconut - 1/4 cup
Salt to taste
Turmeric - 1/4 tsp
Oil - 1 1/2 tbsp
Red chillies - 2,
Mustard & Cumin seeds - 1/2 tsp
Curry leaves
Method:
Carrots - 250 gms
Channa dal - 50 gms
Ginger, chilli paste - 1 tbsp
Grated coconut - 1/4 cup
Salt to taste
Turmeric - 1/4 tsp
Oil - 1 1/2 tbsp
Red chillies - 2,
Mustard & Cumin seeds - 1/2 tsp
Curry leaves
Method:
- Peel and cut carrots into small pieces.
- Cook channa dal in water till 3/4 done. Drain the water.
- Heat the oil in kadai, add red chillies, cumin, mustard seeds and curry leaves. Fry till mustard crackles.
- Add ginger chilli paste, saute for one minute.
- Add chopped carrot, cook in low flame for 5 minutes or till they are little tender.
- Add channa dal, salt, turmeric and grated coconut. Mix well.
- Cook another 5 minutes, stir occasionally.
- Serve.
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