Carrot Paruppu Usili Recipe – Steamed Lentils Crumbled with Carrots
Introduction:
Carrot Paruppu Usili is a traditional and popular dish from the Tamil Nadu region of South India. It is a protein-rich dish made by crumbling steamed lentils and sautéing them with cooked carrots. The delicate flavors of spices combined with the texture of the lentils make it an irresistible addition to a wholesome meal, typically enjoyed alongside steamed rice, rasam, and a side of kootu. This recipe is a perfect choice for those looking for a nutritious and delicious vegetarian dish that’s filled with the goodness of lentils and veggies.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrots (Gajjar), cut into small cubes | 1 cup |
| Mustard seeds | 1 teaspoon |
| Dry Red Chilli | 1 |
| Asafoetida (Hing) | 1/2 teaspoon |
| Curry leaves | 1 sprig |
| Sunflower Oil | 3 teaspoons |
| Salt | To taste |
| Arhar dal (Split Toor Dal) | 1 cup |
| Fennel seeds (Saunf) | 1 teaspoon |
| Dry Red Chillies (additional) | 2 |
| Salt (for dal mix) | To taste |
Preparation Time and Servings
- Preparation Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4 servings
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Carbohydrates | 28 g |
| Protein | 9 g |
| Fat | 8 g |
| Fiber | 8 g |
| Sodium | 300 mg |
Instructions
-
Prepare the Lentils:
- Begin by washing the toor dal (arhar dal) thoroughly in cold water.
- Soak the dal for about 30 minutes in fresh water. This helps to soften the dal and aids in the grinding process.
-
Grind the Lentils:
- After 30 minutes, drain the water from the soaked dal completely.
- Transfer the drained dal into a mixer or grinder jar along with fennel seeds, the two dried red chillies, and salt.
- Grind the mixture to a coarse texture, ensuring that it is not too smooth but retains some coarseness to give the dish a good texture.
-
Steam the Lentil Mixture:
- Heat an idli steamer or any available steamer on medium heat and add a cup of water to it.
- Grease the idli molds or a flat plate (if using) with a little oil to prevent sticking.
- Take the coarsely ground dal mixture and shape it into small lemon-sized balls. Don’t press them too tightly, as they need some air to steam well.
- Place the balls in the greased molds or on the plate and cover the steamer with a lid.
- Steam cook the lentil balls for about 10 minutes, or until they are fully cooked. The dal mixture should become firm yet crumbly.
-
Prepare the Seasoning:
- Heat a wide pan over medium heat and add sunflower oil.
- Once the oil is hot, add mustard seeds and allow them to splutter.
- Add asafoetida (hing), a dried red chilli, and the curry leaves, and let them sizzle for a few seconds until fragrant.
-
Cook the Carrots:
- Add the cubed carrots to the pan with the tempered spices.
- Season with a little salt and mix well to coat the carrots with the spices.
- Cover the pan with a lid and cook the carrots for about 5-7 minutes on low to medium heat, or until the carrots are tender but not mushy. Stir occasionally to prevent burning.
-
Crumble the Steamed Lentils:
- Once the steamed dal mixture has cooled slightly, crumble the steamed lentil balls using your hands. The texture should resemble coarse crumbs or grains.
-
Combine Lentils and Carrots:
- Add the crumbled dal mixture into the pan with the cooked carrots.
- Mix everything gently, ensuring that the lentil crumbles and carrots are well combined.
-
Final Touches:
- If the mixture looks too dry, add an extra teaspoon or two of oil.
- Sauté the mixture on low heat for 2-3 minutes until the dal crumbles become slightly crispy and golden. Be sure not to overcook, as the lentils may become too dry.
-
Serve:
- Turn off the heat and transfer the Carrot Paruppu Usili to a serving bowl.
- Serve this delicious Carrot Paruppu Usili with Steamed Rice, Jeera Milagu Rasam, Chow Chow Poricha Kootu, and a side of Roasted Papad for a complete and hearty South Indian meal.
Tips:
- You can adjust the spice level by adding more or fewer dried red chillies depending on your taste.
- This dish can also be made with other vegetables like green beans, cabbage, or broccoli for variety.
- Leftovers can be stored in an airtight container in the refrigerator for up to two days. Simply reheat before serving.
This Carrot Paruppu Usili recipe is a wonderful way to incorporate more plant-based proteins into your diet while keeping the flavors fresh and exciting. It pairs beautifully with simple sides, creating a balanced and nutritious meal. Whether you’re enjoying this as part of a festive South Indian feast or as a comforting family meal, the delightful texture and flavors of Carrot Paruppu Usili are sure to satisfy your taste buds.
