Recipe: Carrot Puttu

Carrot Puttu

4 servings

This is a light side dish usually served with steamed long-grained rice. The powdered chana daliya gives it a drier, almost nutty texture. From Uma Anandakrishnan of Ellicott City.

1/2 cup daliya (roasted chickpeas)*

4 large carrots, peeled and cut into large chunks

1 tablespoon water

1/2 teaspoon salt

1/2 -inch piece ginger root, peeled and smashed with a rolling pin

2 medium cloves garlic, smashed

3 tablespoons plus 1 teaspoon vegetable oil

1 teaspoon black mustard seeds

1 large onion, halved and thinly sliced