Carrot Erissery

Ingredients:

1/4 kg carrots, cubed

1/4 cup toor dal

3/4 cup grated coconut

2 garlic cloves

2 green chillies

1/2 tsp cumin seeds

3/4 -1 tsp chilli powder

1/2 tsp turmeric powder

1 tsp mustard seeds

1/2 tsp urad dal

1/2 tsp chana dal

2 dry red chillies

1 sprig curry leaves

1/4 cup grated coconut

salt to taste

1 1/2 tbsp oil

Preparation:

1. Cook toor dal in a pressure cooker adding enough water till soft and keep it aside.
2. Grind 3/4 cup grated coconut, garlic, cumin seeds and green chillies together to a paste adding 1/2 cup of water and keep it aside.
3. In a pan, add cubed carrot pieces and cook adding chilli powder, turmeric powder and salt adding enough water until soft for 5 minutes.
4. Add the cooked toor dal and mix well and cook for 2 minutes.
5. Add the ground coconut paste into this and mix well. Adjust the salt. When it boils well, switch off the flame.
6. Heat oil in a small pan and splutter mustard seeds and add urad dal and chana dal.
7. Add dry red chillies, curry leaves and 1/4 cup grated coconut and fry till coconut turns light brown in colour.
8. Switch off the flame and pour this tempering over the curry. Mix well and serve hot with rice..