Dill Leaves and Carrot Rice

Ingredients:

• 2 Cups Precooked and cooled Kodo Millet
• 2 Cups Precooked and cooled Kodo Millet
• 2 Cups Precooked and cooled Kodo Millet
• 1.5 Cups Finely Chopped Dill Leaves
• 1/2 Cup Grated Carrots
• 1/2 Cup Thinly Sliced onions
• 1/4 Cup Frozen Peas
• 2 Slit Green Chillies
• 3/4 Tsp Salt
• 3/4 Tsp Salt
• 3/4 Tsp Salt
• 1 Tsp Lemon Juice
• 2 Red Chillies

• 1 Tbsp Sesame Oil
• 1 Tbsp Sesame Oil
• 1 Tbsp Sesame Oil
• 2 Tbsp Peanuts
• 1/2 Tsp Mustard Seeds
• 1/2 Tsp Urad Dal
• 1/2 Tsp Chana Dal
• 1/8 Tsp Asafoetida Powder
• 1/8 Tsp Asafoetida Powder
• 8 Curry Leaves

Directions:

1. Heat a pan and add oil. On medium heat, first roast peanuts followed by other tempering ingredients. When the dals turn golden brown, add onions and sauté till they become transparent.
2. Add dill leaves and sauté till they are cooked and shrink well.
3. Add peas, green chillies, salt, turmeric powder and sauté for a few minutes. Switch off. Add  grated carrots and sauté in the remaining heat. Allow it cool.
4. Mix in precooked and cooled millet, lemon juice and mix everything thoroughly. Serve immediately.

 Note:

• Other millets like Barnyard, Little and Foxtail can be used for this recipe.
• Boiled fresh green peas can used instead of frozen peas.
• Adjust chillies according to your spice levels.
• For cooking non mushy millets please refer my earlier post “Millet Rice” .