Spicy Carrot Rice With Mustard
It was a lazy holiday morning. I had been feeling too comfortable sitting at my desk with my coffee. I turned around and looked at the clock a few times contemplating on possible quick lunch options. I am not sure why, one thing occurred repeatedly to me – RICE.
A one pot meal would surely do the deal and that was why!
It was just us, myself and the kids. They have always loved lemon rice and when queried, again they wished for the same. Yes, sure, I had some fresh lemons in the fridge. I could cook up some lemon rice in a jiffy with lots of roasted peanuts for the crunch.
Well, that would not be entirely enough. I would need to prepare a salad. Surely veggies are a must. That would mean another few precious moments away from my desk. After a good thought and several looks exchanged between the clock and myself, and my poor veggie box and my poor self, I settled on using up the carrots. I say poor veggie box because, the veggies appeared so uninspiring-ly unrelated at that time.
Considered making a carrot lemon rice at first, but that wouldn’t satisfy my creative itch which I always seem to get into whenever I enter the kitchen. It had to be something more, yet something simple.
basmati rice – 1 cup making 3 cups of cooked rice (any long grain rice can be used)
carrots – 2 long ones, washed well and grated (approx 1 & 1/2 cups)
oil – 2 tsp
mustard seeds – 1 tsp
peanuts – 4 tbsp
split black gram – 1 tsp (urad dal)
asafoetida – 1 good pinch
spicy dry red chili – 1 broken into 2
salt to taste
lemon juice – from half a large lemon
water to cook the rice
mustard seeds – 1 & 1/2 tsp
dry red chilies – 3 (I used 2 milder Kashmiri red chilies and 1 spicy red chili. You can choose as per tolerance)
fresh shredded coconut – 1/2 cup
asafoetida – 1/2 tsp (hing)
- basmati rice - 1 cup making 3 cups of cooked rice (any long grain rice can be used)
- carrots - 2 long ones, washed well and grated (or 1&1/2 cup packed grated carrot)
- oil - 2 tsp
- mustard seeds - 1 tsp
- peanuts - 4tbsp
- yellow split peas - 1 tsp (chana dal or Bengal gram dal)
- split black gram - 1 tsp (urad dal)
- asafoetida - 1 good pinch
- spicy dry red chili - 1 broken into 2
- curry leaves - 4-5
- salt to taste
- lemon juice - from half a large lemon
- water to cook the rice
- for grinding>>
- mustard seeds - 1 & ½ tsp
- dry red chilies - 3 (I used 2 milder Kashmiri red chilies and 1 spicy red chili. You can choose as per tolerance)
- fresh shredded coconut - ½ cup
- asafoetida - ½ tsp (hing)
- first cook the basmati rice in such a way as to keep the grains separate.
- while that's cooking, prepare a fine paste using shredded fresh coconut, dry red chili, mustard seeds and asafoetida by grinding it in a spice grinder or mixie adding small amounts of water. do not add too much water.
- grate the carrots and keep this ready
- in a deep pan, heat the oil. splutter mustard seeds first.
- add peanuts, yellow split peas, split black gram, dry red chili, asafoetida, curry leaves, stir for few seconds until the dals turn slightly golden.
- add grated carrot, stir and cook until it softens.
- now add the prepared spice paste, mix well and cook stirring on and off. you will notice that the mix becomes slightly dry (but not fully) and the raw smell disappears.
- now turn off the heat. allow this to cool for 10 minutes. allow the cooked rice to cool for a few minutes too.
- then add the cooked rice to the pan, mix with the carrot mix adding salt to taste and lemon juice. mix well.
- serve with salad and raita of your choice or with plain yogurt.
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