Sivanis Kitchen

Carrot Moong Dal Porial / Carrot Pesara pappu Kura – Dry Curries

Carrot Moong Dal Porial / Carrot Pesara Pappu Kura - Dry Curries

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 2


  • 1 cup chopped Carrot pieces
  • 2 sp Moong Dal
  • 1 Onion finely chopped
  • 1 Green Chilli slit lengthwise
  • 1 pinch Turmeric Powder
  • 1/2 sp Red Chilli Powder
  • 3 Garlic cloves
  • Salt to taste
  • For Popu :
  • 1/2 sp Mustard Seeds
  • 1/2 sp Urad Dal
  • 1/2 sp Chana Dal
  • 1 Red Chiili crocked
  • few Curry Leaves
  • 2 sp Oil


  1. Wash and soak moong dal for 10 min and keep aside. Pressure cook diced carrot along with little salt and turmeric powder. Once done let it leaves for some time.
  2. In the meantime, heat oil in a pan add popu ingredients and fry, add crushed garlic, curry leaves and fry for a few secs, then add chopped onion, green chillies and stir-fry until the onions are translucent. Now add soaked moong dal and stir well,
  3. Add salt, turmeric powder, sprinkle little water and cook on medium flame for a couple of mins or until the moong dal is soft. Now add in cooked carrot, red chilli powder and mix well, continue to cook for a while, When done turn off the flame and transfer into a serving bowl. Now carrot pesara curry is ready, serve with rice or roti.

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