Fee the Recipe:
Carrots and millet come collectively in a lightweight but healthful dish that’s simple to organize. Check out this nut-free and fibre-rich model of a household favourite utilizing little millet or samai. Works nice for tiffin bins too.
- 2 cups cooked little millet
- 1 1/2 cups grated carrots
- 2 tbsp oil
- 1/2 tsp mustard seeds (sarson)
- 1/2 tsp cumin seeds (jeera)
- 1 tsp chana dal (break up chickpea)
- 1 tsp urad dal (break up black gram)
- 1 medium onion finely chopped
- 2 inexperienced chillies chopped
- 1 sprig curry leaves
- 1 tsp salt or to style
- 1/4 cup grated coconut
- 1 tbsp chopped inexperienced coriander leaves
- 1 tbsp lemon juice
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To start, grate the carrots and maintain apart.
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Warmth oil in a pan. Add mustard seeds, cumin seeds, chana dal (break up chickpea), and urad dal (break up black gram). My kitchen is a nut-free kitchen. In case you are utilizing cashews, add them now. Saute till the dals start to colorize.
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Add in chopped onions, inexperienced chillies, and curry leaves. Saute till the onions are translucent. Don’t brown.
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Subsequent, add the grated carrots and salt. Combine effectively. Cook dinner till the carrots soften a bit.
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Now add within the grated coconut and pre-cooked little millet. Combine effectively.
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Lastly, add chopped inexperienced coriander leaves and lemon juice. Combine.
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The Little Millet Carrot Rice is able to serve. Garnish with chopped coriander leaves and serve sizzling.
- This recipe works effectively with boiled rice and small grain millets.
- Make certain the millet is well-cooked and fully cooled down earlier than cooking this recipe. Or it could flip mushy. Leftover rice/millet works greatest.
- If contemporary coconut shouldn’t be obtainable, you need to use desiccated coconut.
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This weblog publish is a part of ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Mister Tikku.
