### TranslatedIngredients: 4 cups Cooked rice,1 cup Carrot (Gajjar) - grated,2 tablespoon Sunflower Oil,1 1/2 teaspoon Mustard seeds,1 Green Chilli - finely chopped,2 teaspoon White Urad Dal (Split),1 sprig Curry leaves,1 Lemon juice,2 teaspoon Dessicated Coconut,1/4 teaspoon Turmeric powder (Haldi),Salt - to taste ### PrepTimeInMins: 20 ### CookTimeInMins: 45 ### TotalTimeInMins: 65 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Carrot Lemon Rice Recipe, do the prep and get all the ingredients together.Take a pan and heat ghee/ coconut oil.Add in mustard seeds. When they splutter, add in curry leaves and lentils. Once the lentils turn golden, add desiccated coconut and sauté for 2-3 min until the aroma comes.Add grated carrot and cook for a minute, until the rawness disappears. Add any dry fruits (optional) at this stage. Add cooked rice, salt and turmeric powder. Toss well and simmer for few minutes.Turn off the flame and add lemon juice and mix again.Garnish with curry leaves and enjoy with curd or curries.The Carrot Lemon Rice can be served with papad and pickle for a lunch or dinner.
