easy dal carrot curry, parippu carrot curry, kerala veg recipes, kerala veg bachelors recipe

Easy Dal Carrot Curry (Kerala Style)


easy dal carrot curry, parippu carrot curry, kerala veg recipes, kerala veg bachelors recipe

Dal Carrot Curry

Have you created anything by a mistake? Well I can say this recipe was created in that way. I was planning to cook Dal Palak. Once dal was cooked, I opened the palak packet and I realized it was spoiled. When I looked the fridge I spotted carrot and grated it and added it to the dal. It’s difficult to get a Yes for veg curries I my house. For this curry it was an instant yes and now its there in my weekly menu. Try it out I am sure you will like it  🙂

 


Dal Carrot Curry Recipe

Ingredients: (Serves 4-5)

  • Toor Dal – ¾ cup
  • Water – 3 cup
  • Green Chilli – 3
  • Carrot – 1 cup (grated)
  • Oil – 3 Tbsp
  • Mustard seeds – ½ tsp
  • Onion – 1 small
  • Ginger garlic paste – 2 tsp
  • Coriander powder – 1 ½ tsp
  • Garam masala – 3/4  tsp
  • Turmeric powder – ½ tsp
  • Grated coconut – 3 Tbsp
  • Curry leaves
  • Salt
  • Ghee – 1 Tbsp

(Note: 1 Cup = 250 ml
Vary the amount of chilli as per your spice level)

 

Method: (With Step by Step Pictures)

 

In a pressure cooker take dal, water, green chilli, curry leaves and salt.

 

Pressure cook the same. (I usually go for 2-3 whistles. Once the whistle comes switch off the stove and open the cooker once the steam goes out completely. I prefer dal to be over cooked for this recipe. Vary it as per your taste)

 

Heat oil in a pan and splutter mustard seeds.

 

Add sliced onion and sauté till it becomes soft.

 

Add ginger garlic paste, all spice powders, salt and sauté till oil appears on the sides of the pan.


 

Add grated carrot and mix well.

 

Sprinkle little water and keep the pan covered and cook till carrot becomes soft.

 

Add cooked dal and mix well.

 

Add grated coconut and cook with the pan covered for 4-5 mins

 

Switch of the stove once the curry thickens. Add 1 Tbsp of ghee on the top. Serve hot (The curry thickens further once it becomes cool. So adjust the consistency accordingly)

 


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