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Carrot Rice

Carrot Rice is a traditional Indian recipe (from South India) for a classic accompaniment of rice, carrot and peas in a lightly-spiced base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Carrot Rice.

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

4

Rating: 4.5 star rating

Tags : CurryVegetarian RecipesSpice RecipesVegetable RecipesIndian Recipes



Ingredients:

1 tsp mustard seeds
1 tbsp urad dhal
1 tbsp cashew nuts
1 onion, chopped
2 green chillies, chopped
salt, to taste
1/2 tsp ground turmeric
1/2 tsp red chilli powder
120g fresh carrot, grated
150g basmati rice, cooked
75g garden peas, boiled to cook
4 tsp lemon juice
4 tbsp coriander leaves, shredded, to garnish
oil for frying

Method:

Heat 1 tbsp of the oil in a shallow pan. When the oil is hot, add the mustard seeds. As soon as they begin to splutter, add the uard dhal and the cashew nuts. Fry, stirring constantly, until the cashew nuts are browned then stir in the onion and chillies. Continue frying until the onions are golden brown (about 6 minutes) then scatter over the turmeric and chilli powder. Season with salt to taste and fry for 1 minute then mix in the grated carrots.

Sprinkle over about 4 tbsp water, cover the pan with a tight-fitting lid and cook for about 5 minutes, or until the carrots are tender. Stir in the peas and the rice. Mix well then add the lemon juice. Allow all the ingredients to heat through then turn into a dish.

Garnish with the coriander leaves and serve.