Authentic Carrot Recipe- Lemon & Mustard Seed Tadka

Last Updated on 4 months by Neha Deshmukh

Authentic Carrot Recipe- Lemon & Mustard Seed Tadka

Introduction

Oh, carrots! They’re often an afterthought, aren’t they? But trust me, this isn’t your average carrot dish. This Lemon & Mustard Seed Tadka is a vibrant, flavourful side that’s surprisingly addictive. I first made this years ago, trying to use up a bunch of carrots from the market, and it quickly became a family favourite. It’s a little tangy, a little spicy, and utterly delicious. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s quick – ready in under 20 minutes! It’s incredibly easy, even for beginner cooks. And the flavour? A beautiful balance of sweet carrots, zesty lemon, and the wonderful pop of mustard seeds. It’s a fantastic way to add a little zing to your meal.

Ingredients

Here’s what you’ll need to whip up this delightful carrot dish:

• 3 cups Carrots (about 250g)
• 3 Tbsp Lemon Juice
• Salt to taste
• 1 Tbsp Oil
• 1 tsp Mustard Seeds
• Pinch of Asafoetida (Hing)
• 1 tsp Chana Daal (Split Chickpeas)
• 1 tsp Urad Daal (Split Black Lentils)
• 1 Green Chili (adjust to your spice preference)
• 1 sprig Curry Leaves
• 5 sprigs Cilantro, chopped
• 1 tsp Fresh Shredded Coconut (optional)

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure your dish turns out perfectly!

• Carrots: Choosing the Right Variety – I prefer using regular orange carrots for this recipe, as they have a lovely sweetness. But feel free to experiment with different colours! Just make sure they’re fresh and firm.
• Lemon Juice: Fresh vs. Bottled – Freshly squeezed lemon juice is always best. It has a brighter, more vibrant flavour. But if you’re in a pinch, bottled lemon juice will work too.
• Mustard Seeds: Black vs. Yellow – I use black mustard seeds for this recipe. They have a more pungent flavour. Yellow mustard seeds are milder.
• Asafoetida (Hing): Benefits and Usage – Asafoetida, or hing, has a unique, pungent aroma. Don’t let that put you off! It adds a wonderful savoury depth to the dish and is known for its digestive properties. You can find it at most Indian grocery stores.
• Daals (Chana & Urad): Regional Variations & Substitutions – These little daals add a lovely nutty flavour and texture. If you can’t find them, you can substitute with a mix of other small lentils, but the flavour will be slightly different.
• Coconut: Fresh vs. Dried – Freshly shredded coconut is lovely if you can get it. But unsweetened desiccated coconut works just as well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and finely shred your carrots. I find a box grater works best, but you can also use a food processor. Avoid the pre-packaged matchstick carrots if you can – freshly shredded carrots just taste better.
2. In a bowl, combine the shredded carrots, lemon juice, and salt. Give it a good mix and let it sit for a few minutes. This helps soften the carrots and infuse them with flavour.
3. Now, let’s make the tadka (tempering). Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. They should start to splutter almost immediately.
4. Add the asafoetida, chana daal, and urad daal to the pan. Sauté until the daals turn a lovely golden brown – this takes about 2-3 minutes. Keep stirring so they don’t burn!
5. Add the slit green chili and sauté for another 30 seconds. Then, toss in the curry leaves. They’ll sizzle and release their amazing aroma. Immediately remove the pan from the heat.
6. Pour the hot tadka over the carrot mixture. Be careful, it will splutter! Mix well to combine all the flavours.
7. Garnish with shredded coconut (if using) and refrigerate for at least 30 minutes before serving. This allows the flavours to meld together beautifully.

Expert Tips

• Don’t overcrowd the pan when making the tadka. This will lower the oil temperature and the spices won’t splutter properly.
• Taste and adjust the salt and lemon juice as needed. Everyone’s palate is different!
• For a more intense flavour, you can dry roast the daals in a pan before adding them to the oil.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: Adjusting the Green Chili – My family likes a little kick, so I usually use one green chili. But if you’re sensitive to spice, you can reduce the amount or remove it altogether.
• Vegan Adaptation – This recipe is naturally vegan!
• Gluten-Free Adaptation – This recipe is naturally gluten-free!
• Festival Adaptation: Incorporating into a Thali – This carrot dish is a wonderful addition to a traditional Indian thali (platter), especially during festivals like Diwali or Onam.
• Regional Variations: South Indian Style with Coconut Oil – My friend from Kerala makes this with coconut oil instead of regular oil, and it’s divine! It adds a beautiful coconut aroma.

Serving Suggestions

This Lemon & Mustard Seed Tadka is a versatile side dish. It’s delicious with:

• Rice and dal
• Roti or chapati
• As part of a larger Indian meal
• Even as a refreshing salad on its own!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavours actually develop even more overnight!

FAQs

• Can I use pre-shredded carrots for this recipe? You can, but freshly shredded carrots really do taste better. They have a more vibrant flavour and texture.
• What is asafoetida (hing) and where can I find it? Asafoetida is a pungent spice used in Indian cooking. You can find it at most Indian grocery stores or online.
• Can this dish be made ahead of time? Yes! You can make it a day in advance. The flavours will meld together beautifully.
• How can I adjust the tanginess of the dish? Simply adjust the amount of lemon juice. Start with less and add more to taste.
• What are the health benefits of this carrot recipe? Carrots are packed with Vitamin A and antioxidants. This recipe is a healthy and delicious way to enjoy them!
• Can I use other types of daal in this recipe? You can experiment with other small lentils, but the flavour will be slightly different. Chana and urad daal are traditional for a reason!