Carrot Paruppu Thengai Karamadhu

Ingredients

Carrots                 -  250 gms

Green gram dal     -  2 table spoons
Coconut               - 2 table spoons
Curry leaves         -  a few leaves
Turmeric powder  -  1/2 tea spoon
Coconut oil           -  2 table spoons
Mustard seeds      -  1 tea spoon
Black gram dal     -  1 tea spoon
Asafoitida             -  1 pinch
Salt to taste

1.  Wash, clean and dice carrots into small pieces.
2.  Wash and soak green gram dal.
3.  Take 1 cup of water in a heavy bottomed vessel add the chopped carrot, salt and turmeric powder.
4.  Cook for 5 - 7 mins or till the carrots are 1/2 cooked then add the soaked green gram dal.
5.  Cook till the carrots are fully cooked and the dal is 3/4 cooked and remove from stove.
6.  Heat oil in a kadai and add the mustard seeds and black gram dal.
7.  After the mustard crackles and dal grown brown add the asafoitida, carrot dal mixture and grated coconut.
8.  Add 2 - 3 table spoons of water and cook till the vegetable dal and coconut mix well, remove from stove.
9.  Carrot paruppu thengai karamadhu ready.  Serve with roti or rice.