Carrot fry with Radish Sambar

The carry fry is one of the most easiest and fastest dishes ever (excluding the time needed to cut the carrot in to small pieces). This was one of my colleague's mom's dishes.  To go with it I made sambar with white Radish or Daikon. So here is the recipe


Carrot Poriyal (Simple stir fried carrot)

Simple carrot fry

Ingredients:

1. 2 big or 3 medium carrot peeled and chopped into 1 cm cubes
2. 1/2 cup chopped red onions
3. 1/2 teaspoon each of cumin, salt, chilly powder, turmeric
4. 1 tablespoon oil

In a pan heat the oil and fry the cumin for 2-3 minutes. Add the onions and fry until they become tender. Add the carrot and cover and cook for 10 minutes on medium heat. Add the rest of the ingredients and stir to combine. Fry for 5 more minutes and serve with roti or rice and sambar

Radish Sambar (Lentil soup with Daikon)

Radish Sambar

Ingredients:

1. 1 cup toor dal dry roasted
2. 1 medium white radish cut into 1/4 inch circles
3. 2 teaspoons sambar powder
4. 1 teaspoon or less of salt
5. 1/2 teaspoon salt, turmeric power, chilly powder
6. 2 teaspoons oil
7. 1 big or 2 small garlic pods finely chopped
8. 1/4 cup roughly chopped onion (optional)
9. 2 cups juice from a small lemon sized tamarind
10. 1/2 teaspoon each of cumin, mustard seeds
11. 2 dried red chillies broken
12. few curry leaves

In a pressure cooker cook the dal with turmeric and 2 cups of water for 3-4 whistles. Let the steam escape. Cook the radish for 3 minutes covered in a microwave safe bowl in the microwave.

Add all the ingredients to the dal and bring to a boil. Boil for 8-10 minutes. In a pan heat the oil and fry the cumin and mustard seeds till they start spluttering. Add the garlic, red chillies and curry leaves and fry for a couple of minutes. Add this to the dal. Continue to boil for 5 more minutes. Garnish with cilantro if you want and serve with hot rice and carrot fry

Carrot Poriyal and Aam dal

I try to make a total vegetarian meal atleast 2 times a week. So today was one of those days and the menu for today is Carrot Poriyal or Gajar bagar and Aam dal

Carrot Poriyal (Stir fry carrot with an Indian touch)

Ingredients:

1. 4 small or 3 large carrots cut into shoe strings
2. 1 cup finely sliced cabbage (optional)
3. 1/2 teaspoon each of cumin, mustard seeds, urad dal, turmeric, salt
4. 2 dreid red chillies, few curry leaves
5. 2 tablespoons oil
6. 1 tablespoons dried shredded coconut (optional)

In a microwave safe bowl add a tablespoon water and carrot pieces and microwave covered for 2 minutes (This is just ot fasten the cooking time)

In a pan heat the oil and add cumin, mustard seeds, urada dal and fry for a couple of minutes. Now add chilly pieces and curry leaves and fry for a couple of more minutes. Add cabbage (if using else skip to next sentence) and fry for 3-4 minutes. Drain the carrots and add it to the pan and add salt ans turmeric and fry on medium high for 6-7 minutes. Add coconut if using and stir to combine and cut the heat. Stir once more, garnish with cilantro and serve with hot rice and Mango dal

Aam dal(Lentils cooked with sour mango)

Ingredients:

1. 1 medium fresh mango peeled and chopped into pieces
2. 1 cup slighly roasted toor dal
3. 3 cups water
4. 1/2 teaspoon salt, chilly powder
5. 1/4 teaspoon turmeric
6. For tempering: 1 tablespoon oil, 1 teaspoon each of cumin, mustard seeds, 2 dried red chillies, few curry leaves

In the pressure cooker, cook together the toor dal and mango pieces for 4 whistles with a cup of water. After the steam escapes open it and mash the dal. Add the remaining water and bring to a boil. In a pan heat the oil and fry the cumin and mustard seeds, then the red chillies and the curry leaves. Add the dal to it and bring it to a boil with rest of the ingredients. Garnish with cilantro and enjoy with hot rice