Carrot Rice

Ingredients
Rice - 2 cup soaked 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
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 little oil (2 tsp) in a pan and splutter the ingredients under 'for tempering'.
Add the chopped onions and green chilly and fry for 2-3 minutes.
Add turmeric powder and the grated carrot and fry for another 2-3 minutes.
Toss in the rice and required salt.
Heat 1 tsp of oil in a small pan and fry the ingredients under 'for masala' until it turns nice and golden brown.