Thursday, February 11, 2016

Carrot and Tomato Pappu ~ Carrot and Tomato Dal

As an important source of Carotene, carrot is widely recommended by physicians for innumerable medicinal purposes. Carrots are a goldmine of nutrients and contain Vitamin A, B and C. Its pectin fiber  if  beneficial in lowering the cholesterol level of the body. Raw carrots are an excellent source of vitamin A and potassium, folic acid and magnesium. Where as cooked carrots contain 4 times the recommended daily intake of Vitamin A in form of protective beta carotene, besides containing Vitamin B6, copper, folic acid and magnesium.

There are huge number of recipes with Carrots. One of which is my today's post, Carrot and Tomato Dal.  Toor dal cooked along with carrot and tomato and then tempered with chopped onions, green chilies and curry leaves. This recipes goes as my 2nd post for week 2 of BM 61,  under the theme " Root Vegetables ".




Ingredients:

Carrots 2 large
Tomato 1 large
Toor dal 1 cup
Onion 1 small
Green chili 2 chopped
Curry leaves 4
Garlic cloves 2 crushed
Mustard seeds 1/4 spoon
Cumin seeds 1/2 spoon
Udad dal 1/2 spoon
Dry red chili 1
Oil 4 spoons
Salt to taste
Turmeric powder 1/2 spoon
Chili powder 1/2 spoon
Chopped cilantro 1/4 cup


Preparation:


Wash toor dal thoroughly and transfer it to presser cooker.
Wash and peel  the skin of carrots and cut into medium pieces and add into cooker.
Wash and chop tomato and add it to the cooker.
Now add 4 cups water into cooker and cover.
Cook for 3 to 4 whistles.
Let it cool down completely.
Remove lid and mash the ingredients.
Add 2 cups water, salt to taste, chili powder and turmeric powder.
Cook further on low flame while you prepare the tempering.
In a small pan heat oil and add chopped onions, green chili, curry leaves and crushed garlic.
Saute for a minute and add mustard seeds, cumin seeds, udad dal and red chili.
Once the mustard seeds start cracking up switch of flame and add this tempering to the dal which is cooking.
Now turn the flame to medium and cook for another 5 minutes.
Finally garnish with chopped cilantro and serve hot with steamed rice or any Indian bread.

Check to see what my fellow bloggers are cooking for BM 61.



11 comments:

Sowmya :) said...

I have never tried carrot in dal...looks intersting

Varadas Kitchen said...

Cooking the vegetables and dals together is a nice idea. Dal sounds tasty.

Priya Suresh said...

Fingerlicking pappu, just inviting.

Pavani N said...

Adding carrot to toor dal sounds delicious. Will have to try this version some time.

Suma Gandlur said...

Never added carrot to a pappu preparation and that is one yummy dal.

Srivalli said...

Sure is a hearty soup to indulge!

Sandhya Ramakrishnan said...

Comforting dish and great with steaming hot rice!

Gayathri Kumar said...

Just now had some rice with paruppu. Adding carrot to paruppu is a quite interesting..

Sapana Behl said...

Very interesting combo .Looks yummy.

Harini-Jaya R said...

Never added carrot to pappu. But interesting.

Chef Mireille said...

love the vibrant color of this dal