Carrot and Mung Pulao

Basic Recipe:

Ingredients:

Rice – ½ cup

Whole green Mung or mung sprouts– 3 tbs

Grated Carrots – 1 large

Peas – ¼ cup

Grated Coconut – 4 tbs

Clove – 2

Cinnamon – 1 small piece

Onion – ¼ onion chopped ( add according to taste)

Coriander leaves – 1 tbs ( can add according to taste)

Cumin seeds : 1 tsp

Butter or oil  : 1 tsp

Salt : ½ tsp ( as per taste)

Method :

Step 1: Cook ½ a cup rice. Also cook 3 tbs whole mung in a pressure cooker or open cooking. 

            If using mung sprouts do nothing as yet.

Step 2: Take  1 tsp butter ( for flavour) or any oil in a pan.

Step 3: Wait till the oil is hot and add cumin seeds. Once it is crackling, add the clove and cinnamon.

Step 4: Add the onions and sauté till golden brown. Add the peas and stir. Now add the grated carrots and cook for 2 minutes. Add the coriander leaves and coconut. Continue stirring for another 2 -3 minutes all the ingredients are mixed and a little dry.

Step 5: Now add the cooked mung without water or the mung sprouts. Sprinkle salt. Stir for 2 minutes.

Step 6: Now loosen the cooked rice and let it cool for 3 -4 minutes.

Step 7: Add the rice slowly to the contents of the pan. Slice through the contents ( to avoid mashing).

Step 8: Serve hot with plain yoghurt or a Raitha

Optional Additions :

Step 4: Can add chopped garlic and ginger. Can also add mint leaves for a refreshing flavour

Step 4: Can add sliced green chillies for a spicy flavour. Alternately add ¼ tsp black pepper powder for spice.

Dietary Considerations of the Basic Recipe:

• Gluten Free
• Nut Free
• Tamarind Free