1/4 kg carrot
1/2 cup Redgram dal
1/2 cup Bengalgram dal
2 Red chillies
4 tbsp Oil
1 tsp Mustard seeds
Salt to taste
Asafoetida- a bit
Cut the carrot into small pieces and cook them. The cooked carrot should not have any water, it should be dry.
Meanwhile, soak the two dals and red chillies in water for about an hour. Grind them coarsely.
In a nonstick pan, heat the oil, add mustard seeds and then the dal paste, salt, asafoetida. Roast well till it the colour changes and it becomes grainy.
Add the cooked carrot and mix well.
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