Carrot Palya (Carrot Stir Fry) Recipe

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A quick and easy stir-fry dish with grated carrots that is high in flavor. Carrot Palya is a traditional dish from the Indian state of Karnataka that is loaded with vitamins.

2 cups grated carrots
2 tbsp oil
1/2 tsp mustard seeds (sarson)
1/2 tsp cumin seeds (jeera)
1/4 tsp hing (asafoetida)
1 tsp chana dal (split chickpea)
1 tsp dhuli urad dal (split black gram)
1 medium onion finely chopped
2 green chillies chopped
1 sprig curry leaves
1 tsp salt or to taste
1/2 tsp sugar
1/4 cup grated coconut
1 tbsp chopped green coriander leaves
1 tbsp lemon juice

To begin, grate the carrots and keep aside.
Heat oil in a pan. Add mustard seeds, cumin seeds (jeera), hing (asafoetida), chana dal (split chickpea), and urad dal (split black gram). Saute until the dals begin to colorize.
Add in chopped onions, green chillies, and curry leaves. Saute until the onions are translucent. Do not brown.
Next, add the grated carrots, salt, and sugar. Mix well. Cook until the carrots soften.
Now add in the grated coconut and mix well. Cook for a minute.
Turn off the heat. Add chopped green coriander leaves and lemon juice. Mix.
The Carrot Palya is ready to serve. Garnish with chopped coriander leaves and serve hot.