Carrot Pasi Paruppu Sambar

Serving Size : 4

Cooking Time : 20 min

Preparation Time : 30 min

Ingredients

• Pasi Paruppu - 1/2 cup
• Carrot - 2 cut round
• Onion - 1 finely chopped (Indian Small Onion - 10 to 15 (or) US Small Onion - 3 to 4 thinly sliced)
• Tomato - 1 finely chopped
• Sambar Powder - 2 1/2 tsp
• Turmeric - 1/2 tsp
• Tamarind water - 1/2 cup
• Salt to taste 
• Castro oil - 1 tsp (optional)
• Cilantro - for garnish

For Tampering

• Oil - 2 tbsp
• Mustard - 1 tsp
• Fenugreek - 1/4 tsp
• Asafoetida - 1/8 tsp
• Curry Leaf -  1 string

Method

• Wash and pressure cook the dal for 2 to 3 whistle, once pressure is released smash dal with dal smasher and keep it aside.
• In a kadai add oil, once oil heats up add mustard, asafoetida, fenugreek, curry leaf and cook until mustard starts to splatter.
• Now add onion and saute well until translucent, now add tomato, sambar powder, turmeric, salt and saute well.
• Now add carrot and mix it well, now add tamarind water and cook until carrot is half cooked.
• Now add dal, 1 cup water and mix it well, cover and let it boil for 10 min.
• After 10 min open lid and add Castro oil and mix it well, switch of the and garnish with cilantro.
• Serve hot with rice or dosa or rava dosa and idli or wheat dosa.

Method With Photo

• Wash and pressure cook the dal for 2 to 3 whistle, once pressure is released smash dal with dal smasher and keep it aside.

• In a kadai add oil, once oil heats up add mustard, asafoetida, fenugreek, curry leaf and cook until mustard starts to splatter.

• Now add onion and saute well until translucent.

• Now add tomato, sambar powder, turmeric, salt and saute well.

• Now add carrot and mix it well, now add tamarind water and cook until carrot is half cooked.

• Now add dal, 1 cup water and mix it well, cover and let it boil for 10 min.

• After 10 min open lid and add Castro oil and mix it well, switch of the and garnish with cilantro.

• Serve hot with rice or dosa or rava dosa and idli or wheat dosa.