Carrot Paruppu Usili Recipe - Steamed Lentils Crumbled With Carrots
A healthy South Indian Style dish made with carrots and lentil, Carrot Paruppu Usili is a delicious staple in Tamilian households. Serve it along with steamed rice and rasam for a simple weekday lunch.
An extremely healthy dish, Paruppu Usili is a traditional South Indian dish which is made with a combination of steamed crumbled lentils and chopped vegetables. The most commonly prepared Paruppu Usili are with French Beans, Vazhaipoo (Banana Blossoms) and Vendhaya Keerai (Fenugreek Leaves). You can use your favourite vegetable in this recipe and make it according to your taste and preference.
Here, for this recipe, we have made it using fresh Carrots. It not only looks colourful, but also tastes great. The spiciness from the red chillies added to the Usili balance quite well with the sweetness of the carrots.
Did you know: Carrots are a good source of several vitamins and minerals, especially Vitamin A, Vitamin K Potassium and Vitamin B6.
They are a weight loss friendly food and have been linked to lower cholesterol levels and improved eye health.
Toor dal on the other hand is an excellent source of plant protein, and they also contain dietary fiber. It provides essential nutrients and a great protein option for vegetarians.
If you like this recipe of Carrot Paruppu Usili, here are a few more Usili Recipes that you can try for your vegetarian lunch:
- 1 cup Carrots (Gajjar) , cut into small cubes
- 1 teaspoon Mustard seeds
- 1 Dry red chilli
- 1/2 teaspoon Asafoetida (hing)
- 1 sprig Curry leaves
- 3 teaspoons Cooking oil
- Salt , to taste Ingredients to make the Paruppu Usili
- 1 cup Arhar dal (Split Toor Dal)
- 1 teaspoon Fennel seeds (Saunf)
- 2 Dry red chillies
- Salt , to taste
How to make Carrot Paruppu Usili Recipe - Steamed Lentils Crumbled With Carrots
To begin making the Carrot Paruppu Usili Recipe, wash and soak toor dal for 30 minutes.
After 30 minutes drain the water from dal. Combine the soaked toor dal along with fennel seeds, dried red chillies, and salt in a mixer jar and grind to a coarse mix using a mixer grinder. Transfer to a bowl.
Heat an idli steamer on medium heat, with a cup of water. Grease the idli mould and keep it ready.
Now make small lemon sized balls of the prepared toor dal mix, and place it in the idli mould. Cover and steam cook for 10 minutes, until the dal mixture is cooked. (Don't make the ball of dals too tight as the lentils will not steam very well)
In a wide pan, add oil and heat it on medium heat, add the mustard seeds, asafoetida and let it splutter. Add the dried red chilli, curry leaves and let it crackle.
Add the cubed carrots, season with salt, mix well, cover and cook for 5-7 minutes until the carrots are cooked well.
Meanwhile, remove the steamed toor dal balls, crumble it with your hands so that it resembles the sandy texture.
Once the carrots are cooked well, add this crumbled toor dal mix to the pan and mix well.
At this stage you can add a teaspoon or two of oil, if the mixture looks too dry.
Saute for 2 minutes, until the dal crumbles are nice and crispy and switch off the heat. It is ready to be served.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.