Check the notes at the bottom of the recipe for extra info and help.
Toast peanuts in a small pan over medium-low heat for 5-8 minutes or until they release nutty aroma and turn dark colour. Keep stirring regularly.
3 Tablespoon (or) 38 gms Peanuts
Now add sesame seeds and toast for a minute and turn off the heat.
½ Tablespoon Sesame seeds
Allow it to cool down completely.
Transfer them to a spice blender and pulse 2-3 times or until you get coarse powder. Keep it aside.
Add butter to a skillet or pan. Let it melt over medium-low heat.
1.5 tablespoon Butter
Now add cumin and saute for few seconds until it splutters.
½ Teaspoon Cumin
Add chana dal and saute for a minute until it release nutty aroma and starts to turn golden.
1 Teaspoon Chana Dal (split bengal gram)
Stir in green chillies and saute for few seconds.
1 Green Chilli
Now add carrots, salt and mix well. Increase the heat slightly and cook for 8-10 minutes or until carrots start to soften, sauteeing frequently.
¾ cup (or) 108 gms Carrot, Salt
Add cooked rice, coriander, peanut-sesame seeds powder and toss until rice is well combined with carrots and spices.
2 cups (or) 357 gms Cooked rice, handful Coriander
Serve delicious and flavourful carrot rice as is or with any side dish.