Carrot leaves, moong dal curry

 

Carrot leaves are rarely used vegetable. These leaves are rich in Vitamin C, A and fiber. Please do try out this recipe when you grow or buy next time.

Ingredients

Carrot leaves - 1 big bnunch

Moong dal - 1/2 cup

Onions - 3 medium sized 

Tomato - 2 medium sized

Green chillies - 4 to 5

Salt to taste

Grated coconut - 2 spoons

For tempering

Oil - 3 spoons

Bengal gram dal - 1 spoon

Mustard seeds - 1/2 spoon

Turmeric powder - 1 pinch

Method

Remove the root of the cartot leaves and finely wash them. Chop into fine pieces.

Wash and chop onions, tomato and green chillies into fine pieces.

Wash and soak Moong dal for about 30 minutes. Cook the same with little water until it is cooked well. It should not be overcooked as well.

Heat a thick bottomed Kadai. Add oil, bengal gram dal, mustard seeds and turmeric powder. When mustard seeds start spattering, add chopped green chillies. Cook for few seconds. Now add chopped onions and cook for few more minutes. Add chopped tomato and cook for 2-3 minutes. Add the chopped carrot leaves, some water, salt and cook for about 10 minutes. Now add cooked moong dal, mix well and cook for 2-3 minutes. 

Finally garnish with grated coconut.

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