5 carrot curry south indian Recipes

red lentils, hulled, split pigeon peas (toor dal), yellow split peas, water, vegetable oil, mustard seed, leaves fresh curry leaves, carrot, peeled and diced, zucchini, sliced, frozen peas, ground turmeric, crushed red pepper flakes, salt to taste, grated fresh coconut

onion, cut into 1-inch chunks (about 2 cups), garlic cloves, peeled, diameter) piece peeled fresh ginger (about 2 oz), sunflower oil, garam masala, ground cumin, serrano chile, seeded, chopped, tomato paste, vegetable broth, golden brown sugar, kaffir lime leaves, whole green cardamom pods, red-skinned sweet potatoes (yams), peeled, cut into 1-inch cubes, russet potatoes, peeled, cut into 1-inch cubes, grated peeled fresh coconut (about 4 oz; grated in processor), carrots, peeled, cut into 1/2-inch rounds, tomatoes, cored, chopped, salt, freshly ground black pepper, baby spinach leaves (optional), chopped fresh cilantro

water, masur dahl (red lentils) or mung dahl (yellow lentils), tomatoes, cut into large chunks, okra , halved lengthways, carrots, cut into large chunks, potatoes, cut into large chunks, tumeric, salt, tamarind paste or 1 tbsp lemon juice, vegetable oil, cilantro seeds, ground, cumin seeds, ground, black mustard seeds, jalapeno peppers, seeded and chopped, dried curry leaves, sambhar masala

chopped carrot, peeled and chopped cucumbers, boiling water (to cook the veggies), salt, water (for cooking the lentils), yellow lentils (moong dal), turmeric powder, shredded coconut , plus, shredded coconut, cumin seed, red chile, little water, curry leaves, salt, vegetable oil, mustard seeds, urad dal (skinned and split black gram )