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Ingredients
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Quantity
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Yellow gram dal
|
½ cup
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Rice
|
1 cup
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Carrots and peas
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125gms each
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|
Coconut milk
|
½ can
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Tomato
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1 medium
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Turmeric powder
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1 tsp
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Green chillies
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2
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Ginger
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1 small piece
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Cilantro and mint leaves
|
few
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Mustard seeds
|
½ tsp
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Salt
|
1/3 tsp
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Oil
|
4 tbsp
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This is a medley of rice and pulses with carrot and peas.
Divide the coconut milk in half
Grind ginger and chillies to a paste.
Heat 4 tbsp. oil and toss in the mustard seeds.
Add the vegetables and fry for 5 minutes.
Put in the ginger paste, tomato, salt and turmeric powder.
Cover tightly and cook until the carrot and peas are almost done.
Mix in the rice dal, half the milk along with enough water to
stand 1 inch above the rice.
Bring the water to a boil.
Reduce heat and cook until the rice is almost tender.
Put in mint and coriander leaves.
Pour in the other half of the milk and continue cooking until the
rice is tender.
Remove from fire and serve hot.
