- Soak tamarind in a cup of hot water for 20 minutes.
Knead the tamarind to enable tamarind pulp to mix with water, strain tamarind water into a cup.
- Drizzle oil in a pan over medium flame, roast chana dal with coconut and onion and transfer to a blender, followed by green chilis and ginger, blend smooth and transfer to a bowl.
- Heat the pan again and add some oil. When the oil starts to give out smoke, splutter mustard, cumin, curry leaves and asafetida and garnish over the chutney.
- Carrots can be found in various colors, including black, purple, white, yellow, and red!
- Purple carrots get their color from a pigment called anthocyanin.
- The greens of the carrot plant are also edible and can be eaten as a leafy vegetable.
- The carrot is essentially a taproot!
- China dominates the world’s carrot production, followed by Russia and the United States; about 45% of the world’s carrots comes from China.
- High intake of carrots can cause your palms and soles to turn orange!
- Carrots have ample amounts of vitamin A, which improves eyesight and reduces disease
associated with eyesight.
- Carrots help control cholesterol, thereby reducing risk of clog arteries and heart
- Carrots contain potassium, which keeps blood pressure in check.
- Carrots are rich in fiber, which aid digestion and help maintain health of the intestines.