Soak chana dal for 1 hour. Grind along with all the other ingredients listed under lentil masala paste into a coarse mixture adding very little water.
Microwave or boil chopped carrot until cooked thoroughly. Keep aside.
Heat 2tbsp oil in a saute pan, add cumin and mustard seeds, once the seeds start to splutter add dry red chili, curry leaves and asafoetida.
Next add the ground paste and cook until the mixture dries up. Constant stirring is required at this stage.
Finally add the cooked carrot and salt. Mix well and cook for another 5 minutes on low flame.
Serve hot with steamed rice and dal.