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4.67 from 3 votes

Carrot rice recipe, Easy lunch ideas

Carrot rice, a quick and easy rice variety perfect for kids or lunch for one. Treat for both eyes and taste buds, also can pack it in your lunch box.
Prep Time10 mins
Cook Time15 mins
Course: Main Course
Cuisine: Indian
Servings: 3


  • Grater


  • 2 cups cooked rice
  • 1.5 cups Carrot grated
  • 2 tablespoon Moong dal refer notes for options
  • 1 Onion
  • 2 Green chilli slit
  • teaspoon Turmeric
  • 1 teaspoon Sambar powder refer notes for options
  • 2 teaspoon Ghee
  • Salt as needed

To temper

  • 1 tablespoon oil
  • ½ teaspoon Mustard
  • 1 teaspoon Urad dal
  • 10 Curry leaves


  • Prep all the ingredients required.
  • First wash rice, dal and soak it in hot water for 15 - 30 mins.
  • Cook rice with water ratio 1 : 1 & ½ cups for 3 whistles. Once done, spread in a plate and cool down.
  • After that, clean, peel and grate carrot. I used a julienne grater and then chopped it by stacking roughly.
  • Heat a pan with oil, temper with mustard, urad dal, curry leaves, green chillies.
    1 tablespoon oil, ½ teaspoon Mustard, 1 teaspoon Urad dal, 10 Curry leaves, 2 Green chilli
  • In goes soaked & drained moong dal. Give it a roast in low flame for a minute.
    2 tablespoon Moong dal
  • Then add finely chopped onion and saute until it is soft.
    1 Onion
  • Following that, add the grated carrot. Add required salt, turmeric, sambar powder and give a a roast.
    1.5 cups Carrot, ⅛ teaspoon Turmeric, Salt as needed, 1 teaspoon Sambar powder
  • Splash about 2 to 3 tablespoon of water and give it a mix.
  • Cook covered for 2 minutes in low flame.
  • Once done, give it a mix. If too dry you can add a drizzle of oil. Add cooked rice and grated coconut.
    2 cups cooked rice
  • Mix carefully to heat it up and rice becomes uniformly colored.
  • Finally add ghee and switch off the stove.
  • Hint: If you are adding cashews you can ghee fry it and add it now.
    2 teaspoon Ghee



  • Instead of moong dal, you can add peanuts while tempering
  • If you do not have sambar powder, you can add ¾ teaspoon red chilli powder and ½ teaspoon coriander powder. You can also add curry powder.