Mixed vegetable Yoghurt Rice with Moong Dal / Tayir Sadam with Cherupayar

Ingredients:

1/2 cup  basmathi rice/ Rice

1/4 cup split moong dal

3 cups of water

1 tablespoon oil

1-1/2 teaspoons salt

1 cup yogurt

1/4 cup shredded cucumber  

1/4 cup shredded carrots  

1 tablespoon finely chopped ginger 

For Seasoning

2 tablespoons oil

1/2 teaspoon mustard seeds  

1/2 teaspoon cumin seeds  

2 whole red Chilles

1 tablespoon finely chopped green pepper

8-10 curry leaves  

2 tablespoons chopped cilantro ( optional)

 Method of Preparation

Wash rice and moong dal  until the water becomes clear.

Drain the rice and moong dal and put it into the saucepan.

Add water, oil, ginger, and salt, and bring to a boil over high heat.

Once the water is boiling reduce the heat to low, do not cover the pan.

 Cook for 10-12 minutes rice and dal will be soft cover the pan and cook for about 15 minutes, or until the rice is soft .

Mix the rice and dal whipping making them mushy; if rice is dry add little more hot water as needed. Mix should be consistency of porridge.

Let the rice cool down to room temperature, add the yogurt and mix it well. Please remind that adding the yogurt to hot rice will make yogurt sour and watery. 

Next add cucumber, carrot and ginger and mix.

Prepare the seasoning:

In a small sauce pan heat the oil over medium high heat. Add the mustard seeds and cumin seeds as seeds crack add red pepper, green chili, curry leaves and cilantro stir for about a minute.  

Turn off the heat and mix the seasoning with rice mix. 

Yogurt Rice is ready to serve.

Serve it with Mango pickle . So tasty