Carrots and Lentils Stir-Fry. Carrot-Mung Dal Koora.
I dunno why? Sometimes…copying Mommy’s style of cooking and recipes gives me immense pleasure. Hmmm, am I revisiting my childhood food?! Guess, food is just a metaphor here (of my good old days), after all I do miss it! I know its a very simple recipe to share with you all today, but apparently it means so much right now…that’s all.
Mung dal 1 fistful – soaked
Salt to taste
Green chili 1 chopped
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Curry leaves few
Coconut oil/olive oil few spoons.
In a wide wok, heat oil. Add mustard, cumin, chili and curry leaves. Wait till they pop and splutter.
Add carrots and well-soaked mung dal. Add enough salt. Cover and cook briefly.
Once they are done, remove the lid and cook over high heat for 2 minutes.
Serve as a side dish.