Ingredients

• 1 cup Toor/moong/chana dal
• 2 medium carrot, peeled and chopped
• 1 small onion, finely chopped
• 1 tomato, chopped
• 1-2 green chilies, chopped
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• Salt to taste
• 1 tbsp oil or ghee
• Fresh coriander leaves for garnish

Preparation

Wash and soak the toor dal for 15-20 minutes. Drain the water and pressure cook the dal with 2 cups of water, turmeric powder, and a pinch of salt for about 3-4 whistles or until soft.

Heat oil or ghee in a pan. Add cumin seeds and mustard seeds. Once they splutter, add finely chopped onions and sauté until golden brown.

Add the ginger-garlic paste and chopped green chilies, and sauté for another minute.

Add the chopped tomatoes and cook until they soften and release oil.

Add the chopped carrots, cumin powder, coriander powder, and salt. Cook for 2-3 minutes, allowing the carrots to slightly soften.

Once the dal is cooked, add it to the pan with the carrot mixture. Stir well and cook for another 5-7 minutes, allowing the flavors to combine.

Adjust the consistency by adding water if needed.

Garnish with fresh coriander leaves.

Servings: 3 to 4

Notes

• You can mash the dal for a smoother texture.
• You can also add a squeeze of lemon juice for extra tanginess.
• For a richer flavor, add a pinch of hing (asafoetida) along with the cumin and mustard seeds.

Serve this nutritious carrot dal with rice or roti!