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You are here: Home / Cumin / Simple Carrot Dal

Simple Carrot Dal

September 27, 2011 By Aarthi 11 Comments

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Dal is one of the stable of the southindians , moreover it is a stable dish in my house…But usually my mum makes it in the same way,which is by boiling the dal and making a paste of coconut and some spices and adding it to the dal…She wont even forget to make a simple tempering too…
But when I am cooking, I personally want each of my food to be unique and different..Even from the Basic dal to the complicated Malabar paratha…
Oneday mum gave a fine Saturday lunch preparation to me,which she always does during weekends…She also told me to make dal and she told me her recipe to make like that…But I never liked to make that boring dal one more day..

So I went a ride to fridge and found some carrots lying around….Hey I got a IDEA…Lets make some carrot dal and I jumped into action…
Result is not bad,Very different and unique…Most important, it didn’t taste like that dal…
I actually served it with a Spicy Pepper Kulambu…I loved the combo of the spicyness along with the mildness of the dal…
So here you go for the recipe with step by step pictures…
Ingrediants:
Split Yellow Moong Dal / Pasi Paruppu – 1 cup
Onion-1 sliced
Tomato-2 chopped
Carrot-2 large chopped
Green chilli-2
Salt to taste
For Tempering:
Ghee-1 tblspn
Mustard seeds / Kaduku-1 tsp
Cumin seeds / Jeerakam-1 tsp
Asafoetida / Hing / Kaya podi- ¼ tsp
Curry leaves-1 spring
Method:
Soak dal for 30 mins and drain the water,this makes the dal a little delicate and cook fastly..
Now take dal,carrot,onion,tomato,green chilli in a kadai…Pour in 3 cups of water and bring that to boil.
Simmer this for 30 mins or until the dal is cooked through..
Season with salt and mix well..
Now make seasoning by heating ghee and crackling mustard seeds,cumin seeds,asafoetida and curry leaves..
Pour this over the dal and mix well..
Serve with rice or roti.
Pictorial:
Take all your ingrediants
Take dal, onion, carrot, green chilli, tomatoes in a kadai….
Pour in water…
Simmer and cook till the dal is cooked
season with salt…Please don’t add salt in the begining ,because it takes such a long time to cook…Don’t ask me the reason I don’t know..If anyone knows… let me know…
Mix well…
Now make tempering…Heat ghee
add in all tempering ingrediants…
pour it over the dal…
mix well
Serve…
Best with rice and any subzi
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Filed Under: Cumin, Curry leaf, Dal, Ghee, Hing, Mustard seeds, Recent Recipes, Side Dishes, Southindian, Tomato

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Rekha shoban

    September 27, 2011 at 2:43 pm

    moongal dal is healthy the toordal and really taste gud!!healthy n simple dal!

    Reply
  2. manu

    September 27, 2011 at 6:47 pm

    Wow this is a really confort food! LOL

    Reply
  3. Food, Fun and Life in the Charente

    September 27, 2011 at 8:03 pm

    This sounds fantastic, on my 'to do' list. Diane

    Reply
  4. Krithi's Kitchen

    September 27, 2011 at 8:23 pm

    I too make this carrot dhal.. Great pair for chapathis..!
    Krithi's Kitchen
    Event: Serve It – Steamed

    Reply
  5. Pavithra

    September 28, 2011 at 3:09 am

    Cool pictures..absolutely love this.

    Reply
  6. Aarthi

    September 28, 2011 at 3:44 am

    Rekha…I too think the same

    Manu..Yes it is

    Diane…I think you should try it soon..

    Krithi yes it is

    Pavithra….Thanks dear..

    Reply
  7. Sharmilee! :)

    September 28, 2011 at 5:38 am

    Looks so comforting and yummy too

    Reply
  8. Jamilah Alias

    October 6, 2014 at 2:45 am

    I've try this Aarthi…wow!!! its so tasty n very2 nice…thanks yaar…

    Reply
  9. Guruprasad R

    December 2, 2015 at 10:33 am

    Hi,

    Great recipe! So, we don't add salt before cooking mainly because salt increases the boiling point of the solution (dal-veggies-water mix). Therefore, time required for cooking (ie reaching boiling point) is much higher!

    Reply
  10. Shaista

    December 29, 2016 at 10:53 am

    Very comforting thank you

    Reply
  11. Shramona Bose

    February 20, 2017 at 4:45 am

    Can I try the same for masoor dal?Kindly Suggest.Am new at cooking.

    Reply

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