1. Cook rice with salt and 3 cups of water.
2. Allow it to cool a little. Fluff with a fork.
3. Heat oil and add onion, green chillies and garlic.
4. Boil moong dhal separately and drain when the grains are cooked enough. Be careful, else it will turn mushy.
5. Add beans and cook for 2 minutes. Add carrots and capsicum.
6. Keep on stirring and cooking until the vegetables are done.
7. Add salt to taste and add the lentils.
8. Finally add the rice and coriander leaves, mix gently and serve immediately with salsa fresco.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31
Mexican Chihuahua Rice
For the final post in Mexican cuisine I selected this simple rice and served it along with salsa fresco. The combination was a great hit. Sruti had it as it is while we paired it up with a rajma gravy I made. It was fabulous. The addition of vegetables and lentils made it a filling meal. I came across this recipe at taste.com. Whatever Mexican recipe I saw was loaded with cheese or butter. This rice was a variation from other loaded with goodness. And as it was a simple dish too, I made it for our lunch two days back. Cook rice ahead and let it cool for a while before adding it to the vegetable mixture so that the rice doesn’t turn mushy. Basmathi would be best but as I was out of stock, I used the regular Ponni rice. Cook rice accordingly to the type being used. I had to use 3 cups of water to cook this rice but for others the quantity may differ. Water is not at all added to the vegetables so the vegetables retain their bright colour. Cook on medium to low flame until done. Please resist the temptation to add water as it will completely spoil the look of this rice.
Recipe Source: Taste
Carrot-1 medium sized
Moong Dhal-1/2 cup
Coriander Leaves-1/4 cup