Ingredients:
• For the sesame Carrot lolly:
• Oil to shallow fry – 30 ml
• Mustard Seeds – 1/2 tsp
• Chopped Green chilli – 2 tsp
• Chopped Ginger – 2 tsp
• Chopped Garlic – 1/2 tsp
• Potatoes, put in cold water with salt and boiled for 35 mins – 850 gms
• Chopped Coriander leaves – 1 tsp
• Salt – 2 tsp
• Sesame seeds – 100 gms
• Carrots, cut into batons – 200 gms
• For the soup:
• Masoor dal, washed and drained – 300 gms
• Water – 900 ml
• Salt – 1 tbsp
• Turmeric powder – 1/2 tsp
• Oil – 50 ml
• Cumin seeds – 1/2 tsp
• Chopped Ginger – 2.5 tsp
• Chopped Garlic – 1 tbsp
• Chopped Green chillies – 1 tbsp
• Cumin powder – 2.5 tsp
• Chopped Coriander leaves – 1 tsp
• Barley, boiled – 50 gms
Method:
- To make the sesame lolly :
- Heat oil in a pan and add the mustard seeds.
- When they start to crackle, add green chillies, ginger, garlic and turmeric powder.
- Add the potato, and stir to combine. Remove from heat.
- When cool, add coriander leaves, salt and sesame seeds.
- Shape portions of the potato mixture into roundels, around one end of the carrot batons to form a lollipop.
- Heat oil in a pan and shallow fry the lollipops until golden brown. Set aside.
- To make the soup:
- Cook dal with water, salt and turmeric powder until done. Heat oil in a pan and add cumin seeds.
- When it starts to crackle, add ginger, garlic and green chillies. Saute for two mins on low.
- Add the cooked dal and bring to a boil.
- Simmer for 15 mins and add cumin powder. Adjust seasoning.
- Add coriander leaves and remove from heat.
- To serve, put a spoonful of the barley in a soup bowl and pour the soup over it.
- Serve hot with the sesame-crusted lolly.
Recipe courtesy of Sify Bawarchi