Carrot Rice

Ingredients required
Rice - 250 grams rice soak for half an hour
Grated carrot - 2 cup (about 6 carrots)
Onion - 2 (chopped)
Green chilly – 4 (slitted)
Turmeric powder - 1/2 tsp
Salt - as needed
Oil - 3 tblsp
Cilantro - for garnish
For tempering
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1 tsp
Curry Leaves - 1 strand
(You could also use channa dal and some cashew nuts for tempering)
For Masala
Coriander seeds - 1 tsp
Dry red chillies - 3-4
Peanuts - 1 tblsp
Grated Coconut - 2 tsp
Cooking Method
Cook the rice separately and keep it aside. Spread it on a tray to ensure that the grains dont stick to each other.
Heat 2 tsp oil in a pan and splutter the ingredients under 'for tempering'.
Add the chopped onions and green chilly and fry for 2 to 3 minutes.
Add turmeric powder and the grated carrot and fry for another 2-3 minutes.
Add Grated coconut, Peanuts red chillies, corriander seeds fry it until all turned to light brown colour, finally add cooked rice and suffient salt and stirr it well.. Eat it hotly