Moong Dal Carrots and Green Peas Kurma

Peel and cut the carrots into medium sized fingers. Soak the moong dal for 10 minutes. Take a small pressure cooker and add the carrots, green peas and place the moong dal in a separate bowl. Add a little water and pressure cook for 2 whistles.

Slice the onions and tomatoes. Chop the green chillies into thin round slices. Heat oil in a kadai, and add mustard and urad dal. When it splutters add the green chillies and onions. Saute it medium flame until golden brown. 

Next, add the tomatoes and curry leaves. Saute it for few more minutes.

Then add the cooked moong dal. Add 1/4 cup of water and mix them well and close it with a lid. Let the moong dal blend well with the onions and tomatoes.

Once the moong dals have dissolved, open the lid and add the carrots and peas.

Now add required salt and mix them well.

Then add chilly powder, turmeric powder and mix them well.

Now add the garam masala powder to the gravy. If you do not like garam masala flavour then leave it.

When it starts to boil reduce the flame to low and add the coconut milk. Mix well and cook on a medium flame for 4 minutes, while stirring occasionally.

After few boils switch off the flame. Do not close it with the lid immediately allow them to cool for a while and transfer it to the serving dish.