Simple Subzis ~ Beets & Carrots with Toordal

The first round of BM#15 ends today and my posts under "accompaniments" theme so far have been
1. Peanut - Roasted Chickpeas Powder
2. Cabbage - Moongdal Curry
3. Eggplant - Tomato - Cilantro Chutney
4. Idli Milagai Podi
5. Beans - Carrot with Sesame Powder
6. Chayote Peels Chutney

And coming to today's post, this is a typical example of everyday simple home cooking from Andhra region. A koora, dry vegetable preparation is mandatory in most of the homes and addition of dals like toor, moong or chana to them is common. This style curry usually does not include coconut / onion in a typical Brahmin household.
Beans, cabbage, snake gourd, beetroot are some of the vegetables where toor dal is added. The dal needs to be cooked until firm before adding to the curry and sauteed for a few minutes.

Ingredients for about 4 servings:
1 beetroot & 2 carrots - peeled and cubed (about 2 cups)
1/4 tsp turmeric powder
1/4 cup cooked toordal / lentils
1/4 cup shredded, fresh coconut (Optional but recommended)
1 tsp chili powder
Salt to taste
For tadka: 1 Tbsp oil, 1 tsp each - mustard seeds, Bengal gram / chana dal, skinned, split black gram / urad dal and cumin seeds, few curry leaves

Method:

* Heat oil in a pan add the tadka ingredients. When the dals turn reddish, add the chopped carrot, beetroot, turmeric and salt. Stir, cover and cook on low flame until done. Keep stirring in between.

* Meanwhile cook toordal in a saucepan adding water. The dal needs to be cooked but still should hold the shape. It should not turn mushy.

* Add coconut, cooked toordal and chili powder to the cooked veggies. Stir to combine and cook for a couple of minutes more.

* Serve hot with rotis / rice.

Check what other marathoners are cooking during BM#15.

Comments