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Carrots Sundal with Chilli Tadka

Oil Type

Olive Oil-Extra Light

An absolute favourite at every one of my social gatherings, this is a side dish perfectly suited for the Indian palette. It offers an explosion of flavours that comes from tasteful injections of hing, chilly and coconut, and is an absolute delight to look at! My friends feel at ease taking as many helpings as they want because it doesn't get any healthier than carrots and greens!

ingredients

  • Carrots grated- 2 cups
  • Carrot Scoops- 1 bowl
  • Moong Dal-boiled , soft but should have separate grains- 2 cups
  • Leonardo Just Lite Olive Oil- 1 tsp
  • Turmeric- 1/4 tsp
  • Salt as per taste
  • Coconut grated- 2 tsp

Method

  • In a pan, heat some Leonardo Just Lite Olive Oil.
  • Add a pinch of Turmeric powder and stir.
  • Now add the grated as well as some scooped Carrot together and saute while tossing a bit in between.
  • Add the Urad daal and mix properly.
  • Sprinkle some water to soften Urad daal and the Carrots.
  • When the water dries out add salt and tender fresh Coconut to it.
  • Steam it for a while so that it all gets tender.

Stuffing

  • Leonardo Just Lite Olive Oil- 1 tsp
  • Mustard Seeds-1/2 tsp
  • Urad Dal-1 tsp
  • Asafoetida- a pinch
  • Green chillies- 2
  • Curry Leaves- 2 sprigs

Tempering

  • In a separate pan, heat some Leonardo Just Lite Olive.
  • Add some Hing, as soon as the oil heats up.
  • Now add the boiled Urad daal, Mustard seeds, Curry leaves, some finely chopped Green Chillies and dried Red Chillies.
  • Add salt to it and sum it up with adding Turmeric powder and saute once more.
  • It's time to transfer 3/4th of the tempering into the steamed daal and Carrots mixture.

Presentation

  • You can use freeze iceberg Lettuce, Lolorosso, Cabbage and garnish the cooked dish with tender fresh Coconut and the remaining 1/4th tempering and some balsamic vinegar.
  • And Voila! The dish is ready to be served!

Video Recipe

An absolute favourite at every one of my social gatherings, this is a side dish perfectly suited for the Indian palette. It offers an explosion of flavours that comes from tasteful injections of hing, chilly and coconut, and is an absolute delight to look at! My friends feel at ease taking as many helpings as they want because it doesn't get any healthier than carrots and greens!

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Recipe -Carrots Sundal with Chilli Tadka

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