Wednesday, December 14, 2011

Carrot pappu/Carrot Dal

Carrots are the well known ‘healthy’ veggies and dal just make the recipe nutritious. A quick one.

Preparation time: 25-30 mins

Serves: 2


Carrot 1
Pigeon peas (Toordal/Kandipappu) 1 cup (100 gms)
Green chillies 2

Ginger 1/4th inch
Curry leaves 4-5
Refined cooking oil 1 tbsp
Mustard seeds (Rai/Aavalu) 1 tsp
Cumin Seeds (Jeera/Jeelakarra) 1 tsp
Black gram (Uraddal/Uddipappu) 1 tsp
Redchilli powder 1 tsp
Cumin powder 1 tsp
Salt to taste

Chopped coriander to garnish


Pressure-cook the pigeon peas to 3 whistles or boil until soft.

Grate the carrot and chop the coriander and ginger. Slit the green chillies.

Heat oil in a kadai/pan (Bandli/mookudu). Add mustard seeds and as they splutter, add the cumin seeds, black gram, green chillies, ginger, curry leaves and a pinch of turmeric. (Add a few peanuts for those who like a crackle while eating.)

Sauté the seasoning and add the grated carrot. Saute for a min or two and add around half a cup of water. Leave the carrot to boil for around 5 mins.

To this add the cooked pigeon peas, chopped coriander, salt to taste, red chilli powder and cumin powder (only when the dal is a compliment to Indian bread).

Add a little water if required (to ensure it isn’t burnt) and cook for around 5-8 mins.

Carrot pappu or Carrot dal is done. And as mentioned it makes a great Indian bread and rice compliment. The color itself makes the dal enticing and a hot favorite of many.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...