Ingredients

• 1/2 cup - sprouted green gram
• 250 g - carrot, peeled and diced
• 1/3 cup - tomato, chopped
• 1/2 cup - onion, minced -
• Ginger, minced - 1 tsp
• Green chillies, slit - 2
• dry red chillies - 3
• Grated coconut - 1/2 cup
• Coriander seeds - 2 tsp
• Cumin seeds - 1 tsp
• Poppy seeds (khus khus) - 2 tsp
• cloves - 2
• Cinnamon - 3
• Turmeric powder - 1/2 tsp
• 1 tbsp - oil or ghee
• Garlic, peeled and crushed - 6 flakes
• A few - curry leaves
• Salt to taste

How to Make Carrot Misal

• Cook sprouted gram in with 1.5 cup of water in a thick bottomed vessel
• Add carrot and simmer for 5 more minutes
• Add tomato, onion, ginger, green chillies and salt.
• Simmer till the gram and all the vegetables are soft.
• While the gram and vegetables are cooking, roast red chillies with 1/2 tsp of oil.
• Grind the chillies with the ingredients listed from grated coconut to turmeric powder into a paste.
• Add the paste to the cooked gram and vegetables.
• Add a little water if needed to get a semi solid consistency.
• Simmer gently for 5 minutes, stirring often.
• Heat oil or ghee in seasoning ladle.
• Add garlic and fry till brown.
• Add curry leaves and add this seasoning to the massala.
• Serve hot with chapattis.