Carrot Poricha Kulambu (காரட் பொரிச்ச குழம்பு)

Makes about 3 cups.

• Pressure cook 1/8 cup of split moong dhal with 1/2 cup of water for 2 whistles and set this aside.
• In a cooker pan, heat 3 tsp of oil, saute 15 pearl onions, 15 garlic pods and 2 cups of cubed carrots (do not make the carrots into very small pieces as they may get mashed up.) one by one for 5 mins on medium flame.
• Add 1 cup of water, a pinch of turmeric, 1 tsp of salt and close the cooker with the weight on
• Pressure cook the contents for 1 whistle.
• In the meantime, in a hot pan, add 1/2 tsp of oil
• Add 2 tsp of chana dhal, 2 tsp of toor dhal, 1 tsp of urad dhal, 1/2 tsp of pepper, 1/2 tsp of rice, 4 red chillies and roast them all till the dhals change color and nice aroma comes. Do NOT burn or brown the dhals. (increase the pepper to 1tsp for a spicier version).
• Once they are well roasted, add 2 tbsp of grated coconut and roast for few seconds. Turn off the stove.
• Grind the contents into a fine paste. You may add little water while grinding.
• Mix the ground paste and the cooked Moong dhal adding 3/4 cup of water
• NOTE: you may add more water based on your preferred consistency
• Once the carrot is cooked for a whistle, in the same cooker, add this moong dhal-masala mix
• This is the time to adjust the consistency of the dish by adding more water if you wish. Also taste the kulambu and add more salt if you need. 
• Once you are satisfied with the taste, cover the cooker and pressure cook the contents for one whistle.
• Now season the kolambu: in a pan heat 1 tsp of oil, temper it with 1 tsp of mustard seeds. when the seeds splutter, add a pinch of hing, 1 spring of curry leaves. Pour this seasoning into the kolambu.
• Your delicious and nutritious Carrot Poricha Kulambu is ready to be served.
• Serve it hot with plain rice. If you make it less watery, it can be served as a kootu. 
• You may substitute or pair up carrot with vegetables like beans, radish, brinjal etc.
• You may also use whole moong dhal (pachai payaru) or even sprouted whole moong dhal in place of split moong dhal to make it more nutritious.