Dry roast moong dal till golden brown.
Pressure cook both the dals with 1 cup of water, salt and turmeric powder, Cook until mushy and soft.
Mash it well with a ladle and set aside.
Grind together coconut and jeera with little water to a fine paste.
Chop carrots finely and set aside.
Heat oil in a pan, add mustard seeds, urad dhal, green chillies and curry leaves.
Let it splutter, then add onion and hing saute till onion turns transparent.
Then add required salt and chopped carrot.
Saute for few mins until raw smell leaves.
Then add cooked dal water alone and required water.
Cook till carrot turns soft.
By then the water would have been absorbed too now add dal and let it boil for 2mins.
Then add the coconut paste and allow it to boil till it becomes thick. Switch off.
Serve Carrot Kootu hot with rice!