Carrot,Capsicum and Pesarapapu Fry

I have a new recepie inspired by pepper carrot palya of Monsoon spice.
I made little changes to the original recepie. I added soaked moong daal(unspilt) to the carrot and capsicum mixture. Here goes the recepie.

Ingredients
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Carrots - 3
Capsicum - 1
Pesarapappu pressure cooked.
Lime
Jeera
Toor Daal
Curry Leaves.
Salt
Chilli Powder.

Heat Oil in a bowl and add jeera, toor daal and curry leaves in it. Add the capsicum let it fry for about 2 mins and then add grated carrots. Let the carrots and capsicum cook for about 3 mins and then add the cooked pesarapappu. Add salt and chili powder as per your taste. This can be eaten with rice and rasam or with chapathi. It hardly takes any time to prepare. So it is good for week days when you don't have much time to cook.