Carrot - Moong dal Stir fry

Published: Jul 11, 2012 · Modified: Feb 5, 2021 by Kalyani · This post may contain affiliate links · 29 Comments

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I reckon given a chance,I would crown moong dal (or split yellow gram) the king of my kitchen. Be it Seekh kebabs , stuffed buns, Kheer, halwa, Pongal, Ladoo, Pesarattu - this lentil is soo versatile that it befits an ode sung to its praises. I totally adore this dal and today it came about so beautifully along with carrots for a simple but heavenly stir fry.

Adapted from Mireille’s recipe(who is also incidentally my Blog Hop partner this month) where she teamed carrots with paneer, I used this lentil for a yummy curry that came together in 15 mins. Mireille's blog is extremely well organised and I found an eclectic and interesting mix of Indian and World cuisine across courses and she has been a wonderful co-blogger through our Blogging Marathon days too !

It helped that I had some par boiled moong on hand to create this, else you can soak the dal for 20 – 25 mins to make this too. Simple but hearty, and perfect - this gingery lemony stir fry pairs amazingly well with the Jeera Milagu Rasam for dinner.

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Prep time – 15 mins

Cook time – 10 mins

Serves – 2

Difficulty level – Easy

Serving suggestions : Rasam + rice

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Ingredients:

Carrots – 3 medium – chopped as per your preference ( I like them finely chopped)
Moong Dal / stir fry – ¼ cup – soaked for ½ hour and boiled al dente
Salt – to taste
Oil – 1 tsp
Mustard seeds – ½ tsp
Ginger grated – ½ tsp
Red chillies (broken) – 1 or 2 (you can also replace with low spice Serrano peppers)
Turmeric – a pinch
Coriander and curry leaves – a few
Lemon juice – ½ tablespoon (for garnish)