I used Basmati rice which has low GI(glycemic index). GI keeps the blood sugar level more stable. I include fenugreek powder which is helpful to slow down the rate of sugar absorption in to blood and also induces production of insulin.
Serving Size 4 tbsp
Servings 4
- Amount Per Serving
- Calories 240
- % Daily Value *
- Total Fat 4.5g7%
- Total Carbohydrate 44.9g15%
- Sugars 3.2g
- Protein 4.6g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Heat the oil in a pan. Add mustard seeds, cumin seeds and channa daal and season it. When the channa daal turns light brown, add onions. Sauté onion until they turn in to light brown color and then add tomatoes.
Now add the carrots and mix well for a couple of minutes. Then add the turmeric powder, fenugreek powder, chilli powder and salt to it. Allow the carrots to cook well.
Keep the flame low. Add the cooked basmati rice to the mixture. Mix well and it’s ready to serve.
Ingredients
Directions
Heat the oil in a pan. Add mustard seeds, cumin seeds and channa daal and season it. When the channa daal turns light brown, add onions. Sauté onion until they turn in to light brown color and then add tomatoes.
Now add the carrots and mix well for a couple of minutes. Then add the turmeric powder, fenugreek powder, chilli powder and salt to it. Allow the carrots to cook well.
Keep the flame low. Add the cooked basmati rice to the mixture. Mix well and it’s ready to serve.