Carrot Dhal

Category: Dhal Recipes
Preparation Time: 10-15 mins
Cooking Time: 20 mins
Servings: 3-4 servings

Carrot Dhal

 Ingredients:

• Carrots - 2-3 nos, grated
• Tur Dhal - 1/4 cup
• Masoor Dhal - 1/4 cup
• Moong Dhal - 2 tbsp
• Onion - 1 no, finely chopped
• Garlic - 4-5 cloves, finely chopped
• Ripe Tomato - 1 no, roughly chopped
• Turmeric Powder - 1/2 tsp
• Water - as needed
• Salt - as needed
• Oil - 1 tsp

To Roast & Powder:

• Coriander seeds - 1 tsp
• Cumin seeds - 1 tsp
• Pepper - 1/2 tsp
• Red chilly - 1-2 nos

For Tadka / Tempering:

• Ghee - 1/2 tbsp
• Mustard seeds- 1/2 tsp
• Curry leaves - few
• Green chillies - 1-2 nos (Optional)

Method:

1. In a small pan, dry roast the coriander seeds, cumin seeds, pepper and red chilly in low flame till we get nice roasted aroma; then keep it aside and allow to cool
   
2. Once it gets cooled down, ground it into a coarse powder
   
3. Grate the carrots and chop the onion, tomato and garlic. I have used 3 small carrots here which comes around 1 cup tightly packed  after grating
   
4. Wash and soak the dhals for atleast 10-15 mins for easy cooking. Mix of dhals give nice taste so I used all three and we can adjust and use as per the availability
   
5. In a pressure cooker, heat 1 tsp of oil and add onions with a pinch of salt and saute for 2-3 mins till it gets transparent and add the garlic pieces; saute for a min
   
6. Then add the chopped tomato and grated carrots, saute for 4-5 mins till the raw smell goes off
   
7. Add the soaked dhals, turmeric powder and around 1-1.5 cups of water and pressure cook in medium flame for 3-4 whistles
   
8. After the pressure releases, open up the lid and mash the cooked dhal using masher / Mathu
   
   
   
   
9. If it becomes thick, add enough water and bring to boil
10. Now add the ground masala powder and required salt, boil in low flame for 5-6 mins
    
11. Once it gets done, switch it off and transfer to serving bowl
12. Prepare tadka / tempering in a small pan and pour it over the dhal
    
13. Serve hot with Chapathis / Rotis; even goes well with Rice