Ingredients: 1/2 cup Rice – (raw rice preferred),1 cup Hung Curd (Greek Yogurt),1/4 cup Milk – (optional),Salt – as needed,Sunflower Oil – as needed,1 Carrot (Gajjar) – peeled and grated,Coriander (Dhania) Leaves – Few sprigs,1 sprig Curry leaves,Asafoetida (hing) – a pinch,1/2 teaspoon Ginger – grated,1 Dry Red Chilli – slit,2 Green Chillies – finely chopped (adjust according to your taste),1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Mustard seeds,1/2 teaspoon Black Urad Dal (Split),1 teaspoon Chana dal (Bengal Gram Dal),4 Cashew nuts – broken and roasted,3/4 tablespoon Raw Peanuts (Moongphali) – roasted
Time in minutes: 50 Servings: 4 Course: Lunch Diet: Vegetarian
Instructions: To begin making the Curd Rice With Carrots recipe, wash and soak rice for 20 to 30 minutes.Add the required water, salt to the cooker and cook the rice.Fluff up the rice or mash lightly to suit your liking. Cool it completely.Add curd to cooled rice and mix well until combined. If using milk, add it as well and stir.Heat oil in a tadka pan, add cashew nuts, groundnuts and fry them till golden brown.Add cumin and mustard seeds, when they begin to splutter, add dals and fry until golden.Once it is done, add ginger, chili and curry leaves. When the curry leaves turn crisp, add hing and switch off the stove.Add coriander leaves and grated carrots to the curd rice, pour the tempering and mix.Serve Curd Rice With Carrots as a side dish with your delicious meal or have it on its own for a light and healthy lunch. You can also pack it for your lunch box.