Carrot-Zucchini Dhal Fry

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

Carrot-Zucchini Dhal Fry

Ingredients:

For Pressure Cooking:

• Toor Dhal - 2 tbsp
• Channa Dhal - 2 tbsp (soaked for atleast 30 mins)
• Masoor Dhal - 2 tbsp
• Green Split Moong Dhal - 2 tbsp
• Castor Oil - few drops
• Turmeric Powder - 1/2 tsp
• Water - around 2 cups

Veggies:

• Carrot -1 small sized, grated
• Zucchini - 1 small sized, grated (or 1/2 of a big sized one)
• Small Onion - 4-5 nos, finely chopped
• Tomato - 1 no, finely chopped
• Ginger - 1/2 inch piece, grated
• Garlic - 2 cloves, grated
• Green chilly - 1 no, chopped (Optional)

For Tadka / Tempering:

• Oil - 1 tsp
• Ghee - 1 1/2 tsp
• Mustard seeds- 1/2 tsp
• Cumin seeds - 1/2 tsp
• Curry leaves - few
• Red Chillies - 1-2 nos, broken
• Asafoetida - a pinch

Spice Powders:

• Turmeric powder - 1/4 tsp
• Coriander powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Garam Masala - 1/4 tsp

Other Ingredients:

• Kasoori Methi - 1 tsp, crushed
• Lemon juice - around 1 tsp
• Salt - as needed
• Water - as needed

Method:

1. Here I used mix of dhals, we can use either all the dhals or any one or two of them. If using Channa dhal, its advisable to soak it alone for atleast 30 mins to 1 hour for easy cooking. Wash the dhals and pressure cook it with turmeric powder, few drops of castor oil and required water. Once its done, mash it well and keep it ready
   
   
   
   
2. Chop and grate all the veggies and keep them ready. No need to peel off the skin from Zucchini
   
3. Heat Oil+Ghee in a pan, once it becomes hot add mustard seeds, followed by Cumin seeds, curry leaves, red chillies and asafoetida
   
4. Add grated ginger and garlic and saute for 2 mins till the raw smell goes off. If using green chilly, we can add now 
   
5. Add onions and saute for 2 mins
   
6. Add chopped tomato pieces and saute well until it becomes soft and mushy
   
7. Now add the grated carrot and zucchini, saute for 3-4 mins in medium flame
   
8. Add the spice powders and fry for a while in low flame
   
9. Now add the mashed dhal and mix well
   
10. Add required salt and adjust water consistency; allow to boil in medium low flame for few mins (Dhal will get thicken once it cool down, adjust accordingly)
11. Once it reaches the desired consistency, add crushed kasoori methi and mix well
    
12. Switch off and finally add the lemon juice before serving
    
13. Serve hot with Rotis / rice (For Kids I prefer slightly thicker dhal)