Name: Carrot Lemon Rice recipe by Vardhini Koushik at BetterButter
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1 1/2 cup Basmati Rice; 1/4 cup Onion chopped; 1 1/2 cup Carrots; 4 tbsp Lemon juice; 1/4 tsp Turmeric; A pinch of assafoetida; 1/2 tsp Mustard seeds; 1 1/2 tsp Urad Dal; 1 1/2 tsp Channa Dal; 4 tsp Peanuts; 3 Green chilly; Ginger- small piece; A few curry leaves; 1 tbsp Oil; Salt to taste

ABOUT Carrot Lemon Rice RECIPE

I rarely make dishes where carrot is the main ingredient. It is healthy and because of that, it gets added to as many dishes possible. But when K, bought a huge bag of carrots saying that we need to be eating more carrots, I was stumped. That was how the carrot rice was born. To add more flavor, I added lemon juice and it was a welcome and colorful variation to the usual lemon rice. If you like lemon rice, you will love this for sure and like us if you want to include more carrots, then do try this rice. I hand grated the carrots, but if you are using the food processor it gets easier. Off to the recipe.

Ingredients Serving: 6

1 1/2 cup Basmati Rice
1/4 cup Onion chopped
1 1/2 cup Carrots
4 tbsp Lemon juice
1/4 tsp Turmeric
A pinch of assafoetida
1/2 tsp Mustard seeds
1 1/2 tsp Urad Dal
1 1/2 tsp Channa Dal
4 tsp Peanuts
3 Green chilly
Ginger- small piece
A few curry leaves
1 tbsp Oil
Salt to taste

Instructions

Cook basmati rice and leave to cool.
Heat oil in a kadai. Add mustard seeds and when they splutter, add urad dal, channa dal, peanuts, h=green chilly, ginger, curry leaves and salt to tatse. Saute until golden brown.
Add onions and saute until onions are cooked
Next add carrots, turmeric, salt and asafoetida. Saute for 2 -3 minutes and add lemon juice. Turn the stove off and mix well.
Add the prepared carrot mixture to the cooked and cooled rice. Mix gently. Serve with chips.

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