HOTCHULHA

Ingredients:

• Carrot – 2 Cups – Grated
• Moong Dal – 3/4 Cup
• Raw Shredded Coconut – 1/4 Cup
• Green Chilies – 7
• Jeera – 1/8 Tea Spoon
• Curry Leaves – 10
• Salt to taste
• Oil
• Tadka Seeds – 1 Tea Spoon

Method:

1. Boil moongdall for 10 minutes, drain and keep it aside. Do not over cook it.
2. Grind coconut, Jeera and Green Chilies coarsely and keep it aside.
3. In a pan put 4 table spoons of oil. When the oil is hot put the tadka seeds and let them crackle and put the curry leaves and carrot, salt and saute this for 3 minutes.
4. Put the lid on the pan so that it will create some vapour and cooks it fast.
5. After 5 minutes, take the lid and put coconut mix and mix it gently. After 2 minutes, put the Moongdal and mix it gently and let it on the heat for 5 minutes and adjust the salt.

Tip: Serve it with roties. This fry goes well with rice as a side dish.