Carrot Rice Recipe – Moong Dal & Sambar Flavored Indian Dish

Last Updated on 2 months by Neha Deshmukh

Carrot Rice Recipe – Moong Dal & Sambar Flavored Indian Dish

Hey everyone! If you’re looking for a comforting, flavorful, and surprisingly easy Indian rice dish, you’ve come to the right place. This Carrot Rice, subtly spiced with sambar powder and enriched with moong dal, is a family favorite in my home. I first made this when I was trying to sneak more veggies into my kids’ meals, and it was an instant hit! It’s become a regular on our weeknight dinner rotation, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t your average rice dish. It’s a beautiful blend of textures and tastes – fluffy rice, slightly crunchy carrots, and a lovely warmth from the sambar and turmeric. It’s quick to put together, perfect for a busy weeknight, and incredibly satisfying. Plus, it’s a fantastic way to use up leftover rice!

Ingredients

Here’s what you’ll need to make this delicious Carrot Rice:

• 2 cups cooked basmati rice
• 1.5 cups carrot, grated
• 2 tablespoons moong dal
• 1 onion, finely chopped
• 2 green chillies, slit
• 0.125 teaspoon turmeric powder (about ¼ tsp)
• 1 teaspoon sambar powder
• 2 teaspoons ghee
• 1 tablespoon oil
• 0.5 teaspoon mustard seeds
• 1 teaspoon urad dal
• 10 curry leaves

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Basmati Rice: I highly recommend using basmati rice for this recipe. It has a lovely fragrance and stays fluffy, which is perfect for soaking up all those delicious flavors. (About 180-200g of dry basmati rice will yield 2 cups cooked).
• Moong Dal: Moong dal (split yellow lentils) adds a lovely nutty flavor and a bit of protein. It cooks quickly, making it ideal for this dish. You can find it at most Indian grocery stores, or online.
• Sambar Powder: This is where things get interesting! Sambar powder is a South Indian spice blend, and the flavor can vary quite a bit depending on the region and brand. Some are tangier, some are spicier. Feel free to experiment to find one you love! My grandmother always added a pinch of asafoetida (hing) to her sambar powder, which adds a unique depth of flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the dal and rice. Soak the moong dal in hot water for about 15-30 minutes. While that’s soaking, cook your basmati rice. I usually use a 1:1.5 water ratio and cook it for 3 whistles in a pressure cooker. Once cooked, spread it out on a plate to cool down – this prevents it from getting mushy.
2. Next, grate your carrots. A julienne grater works beautifully for this, but a food processor with a grating attachment is even quicker! Finely chop the onion and slit the green chillies.
3. Now for the fun part – the tempering! Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal, curry leaves, and green chillies. Let this sizzle for about 30 seconds until fragrant.
4. Add the soaked moong dal to the pan and roast for about a minute on low flame. This helps to bring out its flavor.
5. Sauté the chopped onions until they become translucent. Then, add the grated carrots, turmeric powder, sambar powder, and salt. Mix everything well to ensure the carrots are coated in the spices.
6. Add 2-3 tablespoons of water, cover the pan, and cook for about 2 minutes, or until the carrots are slightly softened.
7. Finally, add the cooked rice and grated coconut. Gently mix everything together until the rice is evenly combined with the carrots and spices.
8. Finish with a drizzle of ghee (it just makes everything better, doesn’t it?) and, if you like, sprinkle with some fried cashews for a little extra crunch. Serve hot!

Expert Tips

• Don’t overcook the carrots! You want them to retain a little bit of crunch.
• If your rice is sticking to the bottom of the pan, add a splash more water.
• Taste and adjust the salt and sambar powder to your liking.

Variations

• Vegan Adaptation: Simply substitute the ghee with a vegan butter alternative or an extra tablespoon of oil.
• Spice Level Adjustment: If you’re sensitive to spice, reduce the amount of green chillies or sambar powder. My friend, Priya, always adds a pinch of red chilli powder for an extra kick!
• Quick Weeknight Version: Use pre-grated carrots and pre-cooked rice to cut down on prep time.

Serving Suggestions

This Carrot Rice is delicious on its own, but it’s even better with a side of:

• Papadums (crispy lentil wafers)
• A cooling yogurt raita
• A simple vegetable curry

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Is this rice suitable for lunchboxes? Absolutely! It travels well and tastes great even at room temperature.

Can I use a different type of dal? While moong dal is traditional, you could experiment with toor dal (split pigeon peas) or masoor dal (red lentils) if you prefer.

What is the best way to adjust the spice level? Start with a smaller amount of sambar powder and green chillies, then add more to taste.

Can I make this ahead of time? Yes, you can make the rice and carrot mixture ahead of time and reheat it just before serving.

What is the significance of tempering in this recipe? Tempering (or tadka as it’s known in Hindi) is a fundamental technique in Indian cooking. It involves heating spices in oil to release their flavors, creating a fragrant and flavorful base for the dish.