Wednesday, November 29, 2006;

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

2 jalapeño chili peppers, stemmed, seeded and cut lengthwise into quarters

4 to 5 curry leaves*

In a coffee grinder or food processor, process the daliya to a fine powder. Set aside.

Coarsely grate the carrots in the food processor; you should have about 3 cups. Combine the grated carrots, water and salt in a large microwave-safe bowl. Microwave on high for about 8 minutes.

While the carrots are cooking, use a mortar and pestle to mash together the ginger and garlic so that their juices are released, but not enough to form a paste. (The ginger and garlic will be in pieces.)

In a large skillet over medium-high heat, heat the oil. Carefully add the mustard seeds (they may sputter on contact) and cook for 1 minute. Add the ginger and garlic mixture, onion, jalapeño chili peppers and curry leaves and cook for 5 to 6 minutes, stirring to combine, until the onion becomes translucent. Add the microwaved carrots, stirring to combine, and cook for 10 minutes. Add the powdered daliya, stirring to combine, and cook for 5 minutes. (The puttu should look fairly dry when it's done.) Serve in a warmed bowl.

*NOTES: Daliya is available in Indian markets and on the international aisle of some large supermarkets. Curry leaves are available in Indian and Asian markets.

Per serving: 223 calories, 7 g protein, 24 g carbohydrates, 12 g fat, 0 mg cholesterol, 1 g saturated fat, 338 mg sodium, 8 g dietary fiber

Recipe tested by Geneva Collins; e-mail questions tofood@washpost.com