Andhra Carrot Curry Recipe

• 9 Carrots
• ½ cup (4 ounces) Moong Dal
• 1 Onion (small)
• 2 Green Chilies
• Curry leaves
• 2 tsp Oil
• 3 Garlic Cloves (crushed)
• 2 Red Chilies
• 1/2 tsp Mustard Seeds (Sarso)
• 1/2 tsp Cumin Seeds (Zeera)
• 1 tsp Chana Dal (Chhola/ Kadale bele/ Kadala parippu)
• 1 tsp Urad Dal (Uddina bele/ Kolai dal/ Biri daali)

• Wash the moong dal and soak in water for 5 to 10 minutes.
• Chop the onions, green chilies and chop the carrots into small cubes shape
• Heat oil in the pan
• Add crushed garlic and saute for 15 seconds by reducing the flame to sim.
• Then add red chilies, cumin seeds, mustard seeds, urad dal, chana dal and saute till mustard seeds starts making popping sound
• Add chopped onions, green chilies, curry leaves and saute for 5 minutes
• Drain the water from the chopped carrots and moon dal before adding them in the pan
• Add enough salt, red chilli powder and turmeric powder. Stir them well once and close with lid.
• Leave it to cook on low to medium flame for 10 minutes, till the carrots become soft.
• Stir the curry in middle to avoid sticking on the sides of kadai.