Tamil NaduLunchVegetarian

Carrot Paruppu Usili Recipe - Steamed Lentils Crumbled With Carrots

Name: Carrot Paruppu Usili Recipe - Steamed Lentils Crumbled With Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Tamil Nadu
Ingredients: 1 cup carrots (gajjar) - cut into small cubes; 1 teaspoon mustard seeds; 1 dry red chilli; 1/2 teaspoon asafoetida (hing); 1 sprig curry leaves; 3 teaspoons sunflower oil; salt - to taste; 1 cup arhar dal (split toor dal); 1 teaspoon fennel seeds (saunf); 2 dry red chillies; salt - to taste

A vegetarian Tamil Nadu recipe with carrots (gajjar) - cut into small cubes, mustard seeds, dry red chilli. Ready in 40 min, serves 4.

Curated byKavya Sharma🇮🇳

Calories

585kcal

Estimated Cost

₹275-425

Carbs69g

Protein42g

Fats16g

Servings Scaler

Instructions

17 steps

1
To begin making the Carrot Paruppu Usili Recipe, wash and soak toor dal for 30 minutes
arhar dal (split toor dal)(1 cup)
2
After 30 minutes drain the water from dal
3
Combine the soaked toor dal along with fennel seeds, dried red chillies, and salt in a mixer jar and grind to a coarse mix using a mixer grinder
mustard seeds(1 teaspoon)dry red chilli(1)salt - to tastearhar dal (split toor dal)(1 cup)fennel seeds (saunf)(1 teaspoon)dry red chillies(2)salt - to taste
4
Transfer to a bowl
5
Heat an idli steamer on medium heat, with a cup of water
6
Grease the idli mould and keep it ready
7
Now make small lemon sized balls of the prepared toor dal mix, and place it in the idli mould
carrots (gajjar) - cut into small cubes(1 cup)arhar dal (split toor dal)(1 cup)
8
Cover and steam cook for 10 minutes, until the dal mixture is cooked
9
(Don't make the ball of dals too tight as the lentils will not steam very well)In a wide pan, add oil and heat it on medium heat, add the mustard seeds, asafoetida and let it splutter
mustard seeds(1 teaspoon)asafoetida (hing)(1/2 teaspoon)fennel seeds (saunf)(1 teaspoon)
10
Add the dried red chilli, curry leaves and let it crackle
dry red chilli(1)sprig curry leaves(1)
11
Add the cubed carrots, season with salt, mix well, cover and cook for 5-7 minutes until the carrots are cooked well
carrots (gajjar) - cut into small cubes(1 cup)salt - to tastesalt - to taste
12
Meanwhile, remove the steamed toor dal balls, crumble it with your hands so that it resembles the sandy texture
arhar dal (split toor dal)(1 cup)
13
Once the carrots are cooked well, add this crumbled toor dal mix to the pan and mix well
carrots (gajjar) - cut into small cubes(1 cup)arhar dal (split toor dal)(1 cup)
14
At this stage you can add a teaspoon or two of oil, if the mixture looks too dry
15
Saute for 2 minutes, until the dal crumbles are nice and crispy and switch off the heat
16
It is ready to be served
17
Serve Carrot Paruppu Usili Recipe along with Steamed Rice, Jeera Milagu Rasam, Chow Chow Poricha Kootu and Roasted Papad for a weekend lunch

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Recipe Source: archanaskitchen.com

Tamil NaduLunchVegetarian

Carrot Paruppu Usili Recipe - Steamed Lentils Crumbled With Carrots

A vegetarian Tamil Nadu recipe with carrots (gajjar) - cut into small cubes, mustard seeds, dry red chilli. Ready in 40 min, serves 4.

Curated byKavya Sharma🇮🇳

Cook Time40 min

Calories

585kcal

Est. Cost₹275-₹425

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

69g(47%)

Protein

42g(29%)

Fats

16g(24%)

Interactive Servings Scaler

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Directions

17 steps

1
To begin making the Carrot Paruppu Usili Recipe, wash and soak toor dal for 30 minutes
arhar dal (split toor dal)(1 cup)
2
After 30 minutes drain the water from dal
3
Combine the soaked toor dal along with fennel seeds, dried red chillies, and salt in a mixer jar and grind to a coarse mix using a mixer grinder
mustard seeds(1 teaspoon)dry red chilli(1)salt - to tastearhar dal (split toor dal)(1 cup)fennel seeds (saunf)(1 teaspoon)dry red chillies(2)salt - to taste
4
Transfer to a bowl
5
Heat an idli steamer on medium heat, with a cup of water
6
Grease the idli mould and keep it ready
7
Now make small lemon sized balls of the prepared toor dal mix, and place it in the idli mould
carrots (gajjar) - cut into small cubes(1 cup)arhar dal (split toor dal)(1 cup)
8
Cover and steam cook for 10 minutes, until the dal mixture is cooked
9
(Don't make the ball of dals too tight as the lentils will not steam very well)In a wide pan, add oil and heat it on medium heat, add the mustard seeds, asafoetida and let it splutter
mustard seeds(1 teaspoon)asafoetida (hing)(1/2 teaspoon)fennel seeds (saunf)(1 teaspoon)
10
Add the dried red chilli, curry leaves and let it crackle
dry red chilli(1)sprig curry leaves(1)
11
Add the cubed carrots, season with salt, mix well, cover and cook for 5-7 minutes until the carrots are cooked well
carrots (gajjar) - cut into small cubes(1 cup)salt - to tastesalt - to taste
12
Meanwhile, remove the steamed toor dal balls, crumble it with your hands so that it resembles the sandy texture
arhar dal (split toor dal)(1 cup)
13
Once the carrots are cooked well, add this crumbled toor dal mix to the pan and mix well
carrots (gajjar) - cut into small cubes(1 cup)arhar dal (split toor dal)(1 cup)
14
At this stage you can add a teaspoon or two of oil, if the mixture looks too dry
15
Saute for 2 minutes, until the dal crumbles are nice and crispy and switch off the heat
16
It is ready to be served
17
Serve Carrot Paruppu Usili Recipe along with Steamed Rice, Jeera Milagu Rasam, Chow Chow Poricha Kootu and Roasted Papad for a weekend lunch