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Carrot Rice

Yields4 ServingsTotal Time25 mins

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.

 2 Carrots
 1 OnionFinely chopped preferable
 1 cup Basmati Rice
 2 tsp Chilli Powder
 0.50 tsp Fenugreek powdercalled as Mehti (Hindi), Vendhayam (Tamil)
 0.50 tsp Turmeric powder
 1.50 tsp Salt
 1 tbsp Sesame oil
 1 tsp Mustard seeds
 1 tsp Cumin seeds
 2 tsp Channa daal
 1 Tomato
1

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.

2

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.

3

Keep the flame low. Add the cooked basmati rice to the mixture. Mix well and it’s ready to serve.

Nutrition Facts

4 servings

Serving size

4 tbsp

Amount per serving
Calories240
% Daily Value *
Total Fat 4.5g6%
Total Carbohydrate 44.9g17%

Total Sugars 3.2g
Protein 4.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.