Monday, November 29, 2010

Carrot Rice

Brown Rice - 1 cup, cook till done, fuff with fork and keep aside
Carrots - 2, grated
Olive Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Curry leaves - 5
Urad Dal - 1 tbsp, soaked in water for atleast an hour
Green Chillies - 4, finely chopped
Ginger - 1/2 inch, finely chopped
Roasted Cashewnuts - a handful
Spicy Chickpea powder - 2 tsp (optional)

Heat oil in a pan. Add mustard seeds, curry leaves and urad dal.

When the dal changes color, add the green chillies and ginger and saute for a minute.

Add the grated carrot and salt and cook till the carrot is cooked but crisp.

Add the cooked rice, chickpea powder, salt and mix well. Garnish with roasted cashewnuts.

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