Microwave Moong Carrot Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Microwave Recipe
Difficulty: Easy

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  • 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.