Carrot Rice

I remember those school days when my mom used to try all possible ways to make me eat vegetables because I was choosy with vegetables. I couldn’t eat carrot in any form other than raita but that can’t be packed for lunch. So she tried this carrot rice which became favorite dish for me and my friends.


1.        Steamed rice – 2 cups
2.        Carrot grated – 1 cup
3.        Green chillies – 2
4.        Mustard seeds – ¼ tsp
5.        Cumin seeds – ¼ tsp
6.        Urad dal – 1 tbsp
7.        Bengal gram – 1 tbsp
8.        Curry leaves – 1 sprig
9.        Onion – ½ cup finely chopped
10.    Ginger garlic paste – ½ tsp
11.    Turmeric powder – ¼ tsp
12.    Garam masala – 1 tsp
13.    Chili powder – 1/2 tsp
14.    Coriander – 2 tbsp finely chopped
15.    Salt as per taste
16.    Oil – 2 tbsp


Step 1: Heat oil in a pan, splutter mustard seeds, cumin seeds, add Bengal gram and urad dal, put chopped green chilies, throw in curry leaves and sauté onion in it, and then add ginger garlic paste and turmeric powder

Step 2:  Mix grated carrot, sprinkle salt and garam masala, and cover the lid to cook for 2 minutes by simmering the heat

Step 3: Open the lid, sprinkle chopped coriander and steamed rice and mix thoroughly with light hand to avoid breaking the rice. Adjust salt if required

Step 4: This can be served warm without any side dish or chilled plain curd to complement it

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