Millet, Carrot and Peanut Pulao

Saritha Sreedharan @wiseveganlife

Millet, carrot and peanut pulao

Just a chilled out rice substitute to pack for office lunch

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2 cups carrots, finely minced
1 cup roasted peanuts, powdered
2 ½ cups cooked finger millets (or you can use any other millet of your choice)
6 curry leaves
4 green chilies
1 tsp urad dal
½ tsp cumin
½ tsp mustard seeds
1 onion, chopped
Chili powder, turmeric and salt, according to taste

Just a chilled out rice substitute to pack for office lunch


1. Heat a saucepan. Add cooking oil (optional).
2. Add seasoning of urad dal, cumin, mustard, curry leaves and onions in stages with salt. Roast well.
3. Add minced carrots, green chilies, chili powder and turmeric. Cover and cook for a few minutes until carrots are fully cooked.
4. Add peanut powder and cooked millets and mix well.
5. Leave on heat for a few minutes and sprinkle a handful of fresh coriander leaves.
6. Serve with raita or salan.

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