Jun 28, 2008

Recipe - Carrot and Toor dal curry (Carrot kandi pappu koora/Carrot poriyal/Gajar ki sabzi)

Carrots cooked with Pigeon Peas


Carrots can be eaten in different ways, raw, steamed, in soups, in cakes or in sweets like carrot halwa. Carrot is high in dietary fiber,antioxidants, beta carotene and vitamin A. It is believed that consuming carrots makes a persons eye sight better. I cook and feed my family carrot in all the different forms to take advantage of the nutritional value of carrots.

Vegetable cooking with dal is a very common practise in south India. My kids love this dish, as it has little or no spice added.

Carrot curry prepared with dal should not be spicy. Do not add red chilli powder or any kind of extra spices to this. This curry has a nice flavor to itself with the combination of dal and vegetable. One dish covers it all.

As it is summer vacation in the US, I am quite busy with kids schedule and my work schedule, I am also planning on going to California for vacation. So, I will be posting recipe, whenever time permits, I will try and post at least two or three recipes a week. Thank you for the readership!!! I appreciate it.


  • Carrots - 4 cups approximately (shredded/cut)
  • Curry leaves - 1 stalk
  • Turmeric - 1/4 teaspoon
  • Coconut - 2 heaping tablespoons (grated or powder)
  • Toor dal - 1/2 cup (pressure cook 1/2 cup of dal with 1 cup of water for 1 whistle)


  • Chana dal (bengal gram) - 1 tablespoon
  • Cumin seeds - 1 teaspoon
  • Mustard seeds - 1 teaspoon
  • Hing (asafoetida) - 1/4 teaspoon
  • Red chillies - 1
  • Oil - 1 tablespoon.


Preheat wok/kadai with oil at medium high temperature. Add chana dal, cumin and mustard seeds. Let seeds splutter. Add red chillies, hing and curry leaves. Let the chillies roast for few seconds. Add carrots to the seasoning. Cover carrots, cook them for 5 minutes at medium high temperature.

Now add pre-cooked toor dal to the half cooked carrots seasoning. Mix well, cook for 5 - 10 minutes to ensure all the ingredients are cooked well.

Once carrot curry is cooked, add grated coconut. Mix it well and turn off the stove.

Decorate/Garnish with coconut powder. Serve hot with rice or roti.

Preparation time - 20 - 30 minutes.
# Servings - 4 - 6

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Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.