Carrot Pongal

Course : Indian
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


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 medium green chiles
1 piece ginger
1 bunch few cilantro and mint leaves
1/2 teaspoon mustard seeds
1/3 teaspoon salt
4 tablespoons oil

Preparation / Directions:

This is a medley of rice and pulses with carrot and peas. Preparation time: 15 minutes Cooking time: 15 minutes 1. Divide the coconut milk in half 2. Grind ginger and chiles 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 until 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 until the rice is almost tender. 10. Put in mint and coriander leaves. 11. Pour in the other half of the milk and continue cooking until the rice is tender. 12. Remove from fire and serve hot.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Indian Recipes