Carrot Pongal

[Guest guest]

This is a medley of rice and pulse with carrot and peas.

 

Preparation time :15 minutes.

Cooking time : 15 minutes

Serves : 4

 

 

Ingredients:

 

1 cup rice

 

½ cup yellow gram dal

 

125 gm each of carrot and peas

 

½ can coconut milk

 

1 medium-sized tomato

 

1 tsp turmeric powder

 

2 green chillies

 

1 small piece ginger

a few cilantro and mint leaves

 

½ tsp mustard seeds

 

1/3 tsp salt

 

4 tbsp oil

 

Method:

 

1. Divide the coconut milk in half

2. Grind ginger and chillies to a paste.

3. Heat 4 tbsp oil and toss in the mustard seeds.

4. Add the vegetables and fry for 5 minutes.

5. Put in the ginger paste, tomato, salt and turmeric powder.

6. Cover tightly and cook till the carrot and peas are almost done.

7. Mix in the rice dal, half the milk along with enough water to

stand 1 inch above the rice.

8. Bring the water to a boil.

9. Reduce heat and cook till the rice is almost tender.

10. Put in mint and coriander leaves.

11. Pour in the other half of the milk and continue cooking till the

rice is tender.

12. Remove from fire and serve hot.

 

http://members.tripod.com/~epicure/rice/carrotpongal.htm