Friday, May 29, 2015

Senagapappu Carrot Kura // Chana dal(Bengal gram) Carrot Curry


Senagapappu Carrot Kura // Chana dal(Bengal gram) Carrot Curry


Konaseema is one of the most beautiful place in East Godavari of Andhra State. Paddy fields, Mango groves, Clumps of Coconut tress, greenery everywhere and not but not least tasty food. In East Godavari, we have lots of coconut trees and use coconut a lot in making curries, fries and sweets. We make paste out of coconut, cashews, poppy seeds and use this paste in making Non-vegetarian curries and in vegetarian masala curries to give rich taste and sprinkle grated coconut in fry recipes. We use fresh or dry coconut directly than using coconut milk. According to my knowledge, along with fresh coconut, coconut milk is also used mostly in Malayali cuisine and coconut milk in some Asian countries in making curries and soups. But due to food globalization, we all started adopting food habits of other regions and countries and giving local food a new twist. Coconut milk got fame and everyone started using it in many ways in their food to give a mark to their recipes with rich taste. 

Senagapappu Carrot Kura // Chana dal(Bengal gram) Carrot Curry


Today's recipe is very simple and easy to prepare and require very simple ingredients like fresh coconut, chana dal and carrot. 

Some people will have bloating problem after consuming lentils/dals. Some tips to reduce this problem are soaking the lentils/dals for over night or atleast for 1 to 2 hours. After soaking them, rinse them thoroughly and cook in fresh water. In olden days, when there are no cookers, people used to cook dal in a vessel or pot and remove the foam which forms on top, which causes bloating problem. This tip is told by a nutritionist in a TV program. Try cook dal in a vessel.



Time : 25 to 30 minutes
Serves : 2 to 3

Ingredients:

  • Uncooked Senagapappu/Chana dal - 1/2 cup
  • Carrots - 2 ( Approx 1 cup)
  • Grated Coconut - 3 tbsp
  • Green chilies - 2
  • Turmeric powder - 1/2 tsp
  • Salt to taste  

For Tempering/Poppu:

  • Avalu/Mustard seeds - 1/2 tsp
  • Jeera/Cumin seeds - 1/2 tsp
  • Crushed Garlic Cloves - 3
  • Red chilies - 2
  • Curry leaves - 1 spring
  • Oil - 2 tbsp

Preparation:

  • Wash and soak senagapappu/chana dal atleast for 1 hour and cook it by adding water up to 2 whistles or till it turn soft and drain the water OR cook in a vessel until done. Don't throw the water, we can make rasam with it. (Dal shouldn't be mushy)
  • Parboil the carrot pieces and drain the water and store to make rasam.
  • Heat oil in a pan, add crushed garlic, avalu/mustard seeds, jeera/cumin seeds, red chilies, and fry till they turn brown.(Don't forget add garlic as it add extra flavor)
  • Add curry leaves, split green chillies and turmeric powder and fry for a minute.
  • Add parboiled carrot to the tempering and cook for 3 to 4 minutes and add cooked chana dal/senagapappu, mix well and cook for a minutes on low heat and add grated coconut, salt and cook for 2 to 3 minutes.
  • Serve with rice or roti. If serving with hot rice, add dollop of ghee.



8 comments:

  1. I am basking in the natural bounty of Konaseema. Loved your write up on uses of coconut. Coconut milk is indeed a very important ingredient in Kerala dishes & also Thai cuisine. Dal does cause bloating and therefore many people will avoid eating dals at night. Your valuable tip will now ensure we can have dal anytime without having to worry about bloating. A delightfully flavoursome dish with a freshness from the carrot and coconut. Lovely.

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  2. I too make lots of veggies with senagapappu..and I love it!!....This looks delicious!!

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  3. perfect,simple and healthy dish for this weather dear!Loved your tips too!

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    Replies
    1. Thank you so much dear Kushi.......

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