By Dr. Sirisha Potluri
Ingredients
6-8 medium carrots- diced in a vegetable chopper
1 cup dry Mung dal with out skin( soaked for an hour)
Indian spices(turmeric red chilli powder ,mustard seeds, cumin seeds) and curry leaves.
2 medium onions diced
6-8 garlic cloves
1/4th cup freshly grated coconut.
chopped cilantro.
Instructions:
Steam, carrots and moongdal in instant pot for 5-7 minutes and keep them aside. In a thick bottom pan do dry thadkha with mustard, cumin , curry and urad dal. Add chopped garlic and a thinly diced onion. Sauté onion for 5 minutes and add carrots and mung dal, and sauté for 2-3 minutes and season with red chili powder, salt and some fresh grated coconut and cilantro.
Ingredients
Health Benefits:
Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. They also have a number of health benefits. They’re a weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health.
