Carrot-Moong Medley

Here is a simple vegetable side with carrots and moong dal. This is one of those day to day vegetable dish, a healthy one that can be relished with roti or rice. This is so vibrant that the beautiful color attracts attention even when you serve as part of a multiple course meal and makes you want to have some instantly. The ginger added in this dish and the onions gives it a well blended flavor. Moong daal adds in that protein you need when you simply eat it with rice or roti. And it is quick and easy to make. Try it for yourself.... 

Ingredients:
2 Cups grated carrots
1 onion thinly sliced
1 cup moong daal (I used the ones without coat, you can also use whole, soaked in water for couple of hrs)
2 green chillies chopped
1 tsp dried red pepper powder (optional)
1 tsbp ginger paste
salt to taste
Chopped Cilantro for garnish
Curry leaves (optional)

For tempering
2 tbsp oil
1 tsp urad daal
1 tsp mustard
1 tsp cumin
1/2 tsp turmeric

Method:
Heat oil in a kadai. Add the tempering ingredients in the order mentioned. As the seeds start to splutter add the chopped green chillies, curry leaves, onions followed by ginger paste. As the onions turn golden stir in the soaked and drained moong daal. Let cook on medium flame with lid closed and occasional stirring for a few mins until the daal is cooked. If necessary add a tbsp or so of water. As the daal is cooked and is slightly soft (doesnt have to be very soft as for daals) add the grated carrots and cook while stirring occasionally. When the carrots are tender and lightly start browning on the sides add the required amount of salt. If you like the dish hotter mix in the dried red pepper. Turn off the flame and garnish with corriander leaves and carrot-moong medley is ready to serve.

Served with steaming rice and a tsp of ghee, with papad on the side makes one satisfying nutritious meal.

Variations: Add a few drops of lemon juice concentrate and mix before garnish after taking of the flame for a tangy taste.