Ingredients

• 1/2 cup - split yellow moong lentil (moong dal)
• 5 - large carrots (cut into 1/2 inch pieces) (yielded about 3 cups of cut carrots)
• Seasoning
• 1 - serrano green pepper (or Thai or Indian variety green chillies according to taste) (cut fine)
• 2 - dry red chillies (broken into small pieces) ( or according to taste)
• 2 tsp - coconut oil (or any other oil)
• 1 tsp - mustard seeds
• 1 tsp - split black gram lentil (udad dal)
• salt to taste
• optional garnish
• 4 tbsp - grated fresh or frozen coconut
• handful cilantro (coriander leaves) cut fine

How to Make Microwave Moong Carrot Curry

• Wash the split yellow moong lentils in fresh water and drain. Place the moong lentils along with water in a large glass dish in the microwave, cook in one minute intervals, adding water as required. Stir regularly until the lentils were semi-cooked. Add carrots to it, sprinkle a little water, cook in one minute increments until the carrots and moong are both cooked (soft but not mushy).
• In a small pan, heat oil. When hot, add mustard seeds to it. When the mustard seeds start to splutter, add split black gram lentil and stir a couple of times.
• When the split black gram lentil starts to turn reddish, add the green chillies and red chillies.
• When the chillies start to change colour slightly, pour the entire oil + mustard seeds + lentils + chillies on the cooked lentils and carrot. Add salt to the curry and mix well.
• Heat this curry for another minute or two for the flavours.
• Garnish with grated coconut and cilantro and mix well and serve hot along with rice and dal/ sambhar/ rasam or with roti's/ chappathis.