Carrot Pongal
Preparation time: 30 minutes  Serves 4 
Ingredients:
1 cup rice

½ cup tuvar dal
125 gm. each of carrot and peas  1 medium-sized tomato [½ paste and ½ sliced]
½ coconut 1 tsp. turmeric powder 
2 green chillies 1 small piece ginger
Some coriander and mint leaves  ½ tsp. mustard seeds
1/3 tsp. salt 4 tbsp. oil
Method:
  1. Grind the coconut and extract thick and thin milk. Grind ginger and chillies to a paste. Heat 4 tbsp. oil and toss in the mustard seeds. When they stop popping, add the vegetables and fry for 5 minutes. Put in the ginger paste, tomato, salt and turmeric powder.
  2. Cover tightly and cook till the carrot and peas are almost done. Mix in the rce, dal, thin milk along with enough water to stand 1 inch above the level of rice. Bring the water to a boil. Reduce heat and cook till the rice is almost tender. 
  3. Put in mint and coriander leaves. Pour in thick milk and continue cooking till the rice is tender. Remove from fire and serve hot.