Carrots Sundal with Chilli Tadka

About Carrots Sundal with Chilli Tadka

Ingredients

• Carrots, grated 2 cups
• Split skinlesls green grams (dhuli moong dal) 2 cups
• Turmeric powder ¼ tsp
• Salt to taste
• Coconut, scraped 1 tbsp
• Fresh coriander leaves, chopped 1 tbsp
• Lemon juice 1 tbsp
• Tempering
• Green chillies, chopped 2
• Sesame oil 1 tsp
• Mustard seeds ½ tsp
• Split skinless black grams (dhuli urad dal) 1 tsp
• Asafoetida 1 pinch
• Curry leaves 2 sprigs

How to Make Carrots Sundal with Chilli Tadka (Stepwise Photos)

Method

1. Boil split green gram with turmeric powder and just enough water in a deep non-stick pan.
2. Take care that the grams are just done and do not turn mushy.
3. Heat sesame oil in another deep non-stick pan, add mustard seeds, split black grams, asafoetida, green chillies and curry leaves and saute till the seeds splutter. Add carrots and salt, mix well and saute for 1 to 2 minutes, sprinkling some water.
4. Cover and cook on low heat for 2-3 minutes till carrots become tender.
5. Add cooked grams, coconut, half the coriander leaves, mix and saute for 1 minute. Take care not to stir too much as otherwise the grams will get mushy.
6. Remove from heat, add lemon juice and mix well.
7. Transfer into a serving bowl, garnish with the remaining coriander leaves and serve immediately.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps