Ingredients:

• For the sesame Carrot lolly: Oil + extra 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:

1. To make the sesame lolly
2. Heat oil in a pan and add the mustard seeds.
3. When they start to crackle, add green chillies, ginger, garlic and turmeric powder.
4. Add the potato, and stir to combine.
5. Remove from heat.
6. When cool, add coriander leaves, salt and sesame seeds.
7. Shape portions of the potato mixture into roundels, around one end of the carrot batons to form a lollipop.
8. Heat oil in a pan and shallow fry the lollipops until golden brown. Set aside.
9. To make the soup
10. Cook dal with water, salt and turmeric powder until done.
11. Heat oil in a pan and add cumin seeds.
12. When it starts to cracke, add ginger, garlic and green chillies.
13. Saute for two mins on low.
14. Add the cooked dal and bring to a boil.
15. Simmer for 15 mins and add cumin powder. Adjust seasoning.
16. Add coriander leaves and remove from heat.
17. To serve, put a spoonful of the barley in a soup bowl and pour the soup over it.
18. Serve hot with the sesame-crusted lolly.