Carrot Pongal
Serving Size : 4
Ingredients for prepare Carrot Pongal
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | rice |
| 1/2 | cup | yellow gram dal |
| 125 | grams | each carrots and peas |
| 1/2 | can | coconut milk |
| 1 | medium | tomato |
| 1 | teaspoon | turmeric powder |
| 2 | | green chiles |
| 1 | small piec | ginger |
few cilantro and mint leaves
carrot pongal |
| 1/2 | teaspoon | mustard seeds |
| 1/3 | teaspoon | salt |
| 4 | tablespoons | oil |
recipe Carrot Pongal
This is a medley of rice and pulses with carrot and peas. Preparation
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time: 15 minutes Cooking time: 15 minutes 1. Divide the coconut milk
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in half 2. Grind ginger and chiles to a paste. 3. Heat 4 tbsp. oil and toss in
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the mustard seeds. 4. Add the vegetables and fry for 5 minutes. 5. Put in the
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ginger paste, tomato, salt and turmeric powder. 6. Cover tightly and cook until the carrot and peas are almost done.
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7. Mix in the rice dal, half the milk along with enough water to stand 1 inch above the
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rice. 8. Bring the water to a boil. 9. Reduce heat and cook until the rice
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is almost tender. 10. Put in mint and coriander leaves. 11. Pour in the other half of the milk and
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continue cooking until the rice is tender. 12. Remove from fire and
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serve hot.
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