Price the Recipe:
Carrots and millet come collectively in a lightweight but healthful dish that’s simple to arrange. Check out this nut-free and fibre-rich model of a household favourite utilizing little millet or samai. Works nice for tiffin packing containers 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
To start, grate the carrots and preserve apart.
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.
Add in chopped onions, inexperienced chillies, and curry leaves. Saute till the onions are translucent. Don’t brown.
Subsequent, add the grated carrots and salt. Combine nicely. Cook dinner till the carrots soften a bit.
Now add within the grated coconut and pre-cooked little millet. Combine nicely.
Lastly, add chopped inexperienced coriander leaves and lemon juice. Combine.
The Little Millet Carrot Rice is able to serve. Garnish with chopped coriander leaves and serve sizzling.
- This recipe works nicely with boiled rice and small grain millets.
- Be certain that the millet is well-cooked and fully cooled down earlier than cooking this recipe. Or it might flip mushy. Leftover rice/millet works greatest.
- If contemporary coconut shouldn’t be obtainable, you should use desiccated coconut.
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