Nut-Free Little Millet Carrot Rice Recipe

Contents

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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.

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.

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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.