Carrot, Potato, Moong Sukka/ Green Gram, Carrot & Potato

Carrot, Potato, Moong Sukka/ Green Gram, Carrot & Potato

This tricolor side dish is a feast to eye. Easy to cook and nutritious but loved by all.

You need

50 gms of whole moong washed well and soaked overnight

1 medium carrot peeled, washed and cut into small pieces

1 small potato peeled, washed and cut into small pieces

1 medium onion cut into small pieces

1 green chilli cut into medium pieces

Curry leaves 1 twig

1 tsp cooking oil

1 tsp fresh coriander leaves cut into small (optional)

1/2 tsp lime juice (optional)

Salt to taste

·     Drain the water from the moong  and keep aside.

·     Heat a nonstick pan or kadai, add oil. When oil is hot add mustard seeds, curry leaves and green chilies one by one.

·     Add onion, fry for 2-3 minutes, add cut potoato and moong. Mix well, close the lid and cook for 5 minutes in low heat.

·     Add carrots and salt, give stir and cook for 2-3 minutes.

·     Check whether the potato is boiled. If not, sprinkle 2 tsps of water and cook further.

·     When they are cooked well add lime juice, sprinkle fresh coriander, give a toss and serve with rice/roti.