Rate the Recipe:
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.
- 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
-
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.
- 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.
If you enjoyed the video above, subscribe to the Mads’ Cookhouse YouTube channel for a new easy recipe every week.
This blog post is part of ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Mister Tikku.
