I have been under the weather for a while. Well, the effect of seasonal changes! 🙁 Feeling much better now and am back after a much needed break.
Am blogging a favorite recipe today. It includes my favorite greens and vegetable – methi and carrot. Love the refreshing colors and flavor combination of carrot and fenugreek in a pachadi avatar. Clean, simple and delicious.
Carrot Methi Pachadi Recipe
Prep & Cooking: 30 mts
Serves 4-5 persons
2 cups grated carrot
1 cup fresh methi leaves, loosely packed
1 tbsp split black gram dal (minapa pappu)
1 tbsp Bengal gram (senaga pappu)
1 tsp cumin seeds
1/2 tsp mustard seeds
1-2 dry red chillis (adjust to suit your spice level)
4-5 garlic flakes
1-2 green chillies (adjust)
1 tbsp grated jaggery (adjust)
salt to taste
1 tbsp lemon juice
1 tbsp oil
For the tempering/poppu/tadka:
1 tsp oil
1/2 mustard seeds
1/2 tsp split gram dal
8-10 curry leaves
1 Heat half a tbsp of oil in a non-stick pan. Add the garlic, cumin, split gram dal, bengal gram, red chillis and mustard seeds and stir on medium heat till the dals turn slightly red and a nice aroma emanates. Immediately remove the roasted spices, and keep aside.
2 In the same pan, add a tsp of oil if required, add the slit green chilli and grated carrot and on medium flame saute till the rawness of carrot disappears (approx 3-4 mts). Remove and keep aside.
3 In the same pan, add another tsp of oil and saute the methi leaves for 3 mts. Remove from heat and cool.
4 Grind the roasted dal mixture first, followed by the sauteed carrot and methi, jaggery along with salt, to a coarse paste without adding any water.
5 Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal and curry leaves and fry till the dal turns red. Add this seasoning along with lemon juice to the ground pachadi. Serve with hot steamed rice.