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Nut-Free Little Millet Carrot Rice

Servings: 2 people
Cuisine: Indian
Course: Main Course
Time: 30 minutes
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Carrots and millet come together in a light yet wholesome dish that is easy to prepare. Try out this nut-free and fibre-rich version of a family favorite using little millet or samai. Works great for tiffin boxes too.

Ingredients

  • 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 (split chickpea)
  • 1 tsp urad dal (split black gram)
  • 1 medium onion finely chopped
  • 2 green chillies chopped
  • 1 sprig curry leaves
  • 1 tsp salt or to taste
  • 1/4 cup grated coconut
  • 1 tbsp chopped green coriander leaves
  • 1 tbsp lemon juice

Instructions

  • To begin, grate the carrots and keep aside.
  • Heat oil in a pan. Add mustard seeds, cumin seeds, chana dal (split chickpea), and urad dal (split black gram). My kitchen is a nut-free kitchen. If you are using cashews, add them now. Saute until the dals begin to colorize.
  • Add in chopped onions, green chillies, and curry leaves. Saute until the onions are translucent. Do not brown.
  • Next, add the grated carrots and salt. Mix well. Cook until the carrots soften a bit.
  • Now add in the grated coconut and pre-cooked little millet. Mix well.
  • Finally, add chopped green coriander leaves and lemon juice. Mix.
  • The Little Millet Carrot Rice is ready to serve. Garnish with chopped coriander leaves and serve hot.

Video

Notes

  • This recipe works well with boiled rice and small grain millets.
  • Make sure the millet is well-cooked and completely cooled down before cooking this recipe. Or it would turn mushy. Leftover rice/millet works best.
  • If fresh coconut is not available, you can use desiccated coconut.


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This blog post is part of ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Mister Tikku.

This blog post is part of #BlogchatterFoodFest.


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Little Millet Carrot Rice