Today we are starting the 18th edition of Blogging Marathon.As usual I will be blogging for all the 4 weeks,3 post/week and this time I have chosen some easy themes. For the first week, I have opted for Dry Vegetable Sautes / Sides.
Our lunch is not complete without a dry curry and I have quite a few dry curies here,so I thought of doing something different and that which I have not cooked so far. Though we have carrots in soups,salads and even desserts, carrot as a dry curry is not very welcome at home. I wanted to try and make the saute as appealing as possible and thought I will try it with some lentils as I have done with Banana blossom and beans.
Carrot– 2 medium sized
Toor dhal-less than ½ a cup
Channa dhal- less than ¼ cup
Red chillies – 3,broken into bits
Coconut- 2 tablespoons grated
Salt to taste
Mustard- 1 teaspoon
Channa dhal/-1 teaspoon
Urad dhal-1/2 a teaspoon
Red chillies – 2,broken into two pieces
Curry leaves a few
1.Soak chaana dhal ,toor dhal,red chillies for an hour
2. Drain and grind to a coarse paste. Sprinkle very little water if required.Make small balls of this paste
3.Arrange the balls on a greased plate.
4.Steam them in a idli steamer[ or any other steamer] for 10-15 minutes.
5.Cool ,crumble them and keep aside.
6.Meanwhile chop carrots and cook it till done on the stove top / Microwave
7.Heat a pan with oil and put in the seasonings
8.When they crackle and dhal turns brown, add crumbled dhal and cook for a couple of minutes.
9.Put in the cooked carrot.
10.Mix and add salt and coconut
11.Cook for a few minutes and remove from heat.
Serve as a side dish with steamed rice...
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#18
This Day That Year....
Incidentally, this day in 2010, I have posted a recipe using carrots and lentils!! - Carrot - Lentil Soup