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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.
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