Dhal and Carrot Curry (Carrot Parippu Vanjanaya)

Dhal and Carrot Curry (Carrot Parippu Vanjanaya)

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In Sri Lanka we have a few varieties of lentils. Red lentils are the most popular because you can fix a quick and easy meal with them. Red lentils are full of nutrition. I have already published a recipe for spinach and lentil curry but do try with baby carrot and dhal.

INGREDIENTS

200g red lentils (washed a couple of times)
200g baby carrot (peeled and sliced)
1 onion (sliced)
3 cloves of garlic (chopped)
3 sprigs of curry leaves
2 green chilli (sliced)
1 medium tomato (diced)
1 tsp curry powder
1 tsp mustard powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 small cinnamon stick
1 cup water
1 cup coconut milk
Salt to taste

METHOD

Wash the lentils well and rinse, then add to a pan with the one cup of water and all the ingredients except coconut milk and salt. Bring to a boil and let simmer until the lentils are soft, then add the coconut milk and salt. Stir well and adjust the seasoning, let it simmer then remove from the heat. You can try with rice or bread. Enjoy!

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© Ajith Perera. All rights reserved.

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