Carrot Chutney

1. 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.
2. 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.
3. 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.

Trivia

• 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!

Health Benefits

• 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
  problems.
• Carrots contain potassium, which keeps blood pressure in check.
• Carrots are rich in fiber, which aid digestion and help maintain health of the intestines.