Sauté till golden in 2 tbsp Oil
2 tbsp Channna Dal
2 tbsp Coriander seeds
1 tsp Sesame Seeds
4 small round Red Chillis
Set Aside
Add
2 heaped cups grated Carrots
2 tbsp Cilantro
1 tsp Salt
Turn off heat and
Shut 5 mts till Carrots soften
Grind into a coarse paste
Eaten best with hot rice and a dollop of ghee!
Rooted in Rasam 