Carrots Sundal with Chilli Tadka

Methods

• Boil split green gram with turmeric powder and just enough water in a deep non-stick pan.
• Take care that the grams are just done and do not turn mushy.
• Heat sesame oil in another deep non-stick pan, add mustard seeds, split black grams, asafoetida, green chillies and curry leaves and saute till the seeds splutter. Add carrots and salt, mix well and saute for 1 to 2 minutes, sprinkling some water.
• Cover and cook on low heat for 2-3 minutes till carrots become tender.
• Add cooked grams, coconut, half the coriander leaves, mix and saute for 1 minute. Take care not to stir too much as otherwise the grams will get mushy.
• Remove from heat, add lemon juice and mix well.
• Transfer into a serving bowl, garnish with the remaining coriander leaves and serve immediately.