This is a simple but super delicious carrot based curry. You do need quite a few exotic ingredients, but they are well worth it. Thanks Srah for the suggestion.

Ingredients

• 2tbsp coconut oil

• 1tbsp rape oil

• 1/2tsp brown mustard seeds

• 1/2tsp carraway seeds

• finely diced onion

• 1/4tsp asafoetida asant

• 1/4tsp curcuma powder

• 5pcs curry leafes (finely crumbeled)

• chili (to taste, depends on your prefered level of spiciness)

• 450g grated carrots

• 3tbsp mung dal

• 5tbsp water

• salt to taste

• 3tbsp almond flakes

• diced orange to garnish

• mint or lemon balm leafes to garnish

Instructions

Fry the whole seed spices in the oil for a minute. Add the diced onion and the other spices. Let that fry until the onion is golden brown.

Now add the carrots, mung dal, water and a bit of salt to taste. Keep stiring until it reaches temperature. Then put a lid on and let this simmer at low heat for 10 minutes.

Add the almond flakes and let it simmer for another 5 minutes.

Garhish with mint, lemon balm or diced oranges.

The dish is very sweet and lacks a bit acidity. Oranges do work very well to add that.

Next time…

• use more mung dal. 1tbsp is very little, rather go for 3. there for also add more water. updated recipe
• use some side dish with some acidity to balance the overall sweetness. Potentially a salad with carrot green would work great.