Carrot Usli

How to Prepare

1. Grate 10 medium carrots using a grater and set aside.
2. Heat 5 tablespoons of oil in a large pan over medium heat.
3. Add 2.5 teaspoons of mustard seeds and wait until they splutter.
4. Add 5 teaspoons of urad dal and 5 teaspoons of chana dal, and fry until golden brown.
5. Add 10 chopped green chilies and 2.5 teaspoons of asafoetida, and sauté for 30 seconds.
6. Add the grated carrots and mix well to coat with the tempering.
7. Add salt to taste (approximately 2.5 teaspoons) and mix thoroughly.
8. Cover the pan and cook on low heat for 10-12 minutes, stirring occasionally, until the carrots are tender but not mushy.
9. Add 1.25 cups of grated coconut and mix well.
10. Cook for an additional 2 minutes, then turn off the heat.
11. Garnish with 1.25 cups of chopped coriander leaves and serve hot.