Soak moong dal in water for 10-minutes. Drain excess water and keep aside
Take grated fresh coconut, chopped green chilies, cumin seeds and 1-tablespoon water in a grinder jar and grind until medium coarse paste
Heat oil in a kadai over low flame. Add mustard seeds and allow them to sizzle.
Add urad dal and sauté until it turns light brown.
Add asafoetida, dry red chilli and curry leaves.
Add drained moong dal, turmeric powder and finely chopped carrot; stir-fry for 2-3 minutes.
Add 1/3-cup water and salt to taste.
Cover it with a lid and cook over low flame until carrot turns soft but not mushy (add few tablespoons more water if required); stir occasionally in between.
Add ground coconut paste.
Mix and cook over low flame for a minute.
Turn off flame.
Transfer it to a serving bowl
Taste: Mild spicy with soft carrot pieces
Serving Ideas:
Serve it as a side dish in lunch or dinner. It can also be served with chapati or phulka as a healthy meal.
I served with rice dosa
