Black Carrot Poriyal

Ingredients

• 3 medium black carrots, peeled and cut into ½ inch cubes
• Salt to taste
• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 1 teaspoon split skinless black gram (dhuli urad dal)
• 1 teaspoon split Bengal gram
• ½ teaspoon asafoetida (hing)
• 3-4 dried red chillies
• 6-8 curry leaves
• 1 medium onion, chopped
• ¼ teaspoon turmeric powder
• ¼ cup scraped fresh coconut + for garnishing

Method

1. Bring sufficient water to a boil in a deep pan, add black carrots and salt, mix well and cook for 6-7 minutes. Drain the carrots into a bowl. 
2. Heat coconut oil in a non-stick pan, add mustard seeds and let them splutter. Add split skinless black gram and Bengal gram, mix and sauté till they turn golden brown.
3. Add asafoetida, dried red chillies and curry leaves and mix well. Add onion, mix and sauté till translucent. 
4. Add turmeric powder and salt, mix well and saute for 1 minute.
5. Add boiled black carrot and mix well, cover and cook for 2 minutes. 
6. Add coconut and mix. Switch the heat off and transfer into a serving bowl. 
7. Garnish with coconut and serve hot.