If you love simple yet flavorful rice dishes, then this Mochai Carrot Dill Leaves Rice is just for you. It is a one pot dish that comes together in no time, making it perfect for busy mornings.

This rice is packed with nutrition! Mochai is an excellent plant-based protein source, carrots are rich in beta-carotene, and dill leaves provide essential minerals. It’s wholesome, tasty, and pairs beautifully with just some pickle or curd.

Health Benefits of This Dish
Mochai (Lima Beans) are a great source of plant protein and iron, keeping you full for longer. Dill leaves are rich in folate, calcium, and magnesium, which support nerve function and boost immunity. Carrots add fiber and vitamins, making this a perfectly balanced meal.

Let’s Talk About Ingredients

• Mochai (Lima Beans): These beans are rich in protein and iron. Fresh ones work best for this recipe, but you can use dried ones after soaking overnight.
• Dill Leaves: They add a lovely herby flavor while giving a good dose of folate and calcium. If you don’t have dill, try coriander leaves for a different taste.
• Carrots: Naturally sweet and loaded with beta-carotene, carrots balance out the spices in this dish.
• Parboiled Rice: This rice variety gives a nice fluffy texture while keeping the dish light. You can also use basmati or regular rice, adjusting water accordingly. If using Basmati rice, use 1 part rice : 1.25 part water ratio

Detailed Recipe

Video Recipe

Instructions with Photo Guide

• Heat 1.5 tbsp oil in a pressure cooker.

• Add 1/2 tsp fennel seeds, 2 cloves, and 1/4 inch cinnamon. Sauté for a few seconds.
• Add 2 tbsp crushed garlic and mix once.

• Add 1 chopped green chilli and 1 chopped onion. Cook until the onions turn brown here and there.

• Add 1 chopped tomato and 1/2 tsp salt. Cook until the tomatoes turn mushy.

• Add 1/4 cup chopped dill leaves, 1/8 tsp turmeric powder, and 1/2 tsp chilli powder. Mix well.

• Add 1 diced carrot and 1 cup fresh mochai (lima beans).

• Add 1/2 tsp chicken masala and 1 tsp salt. Stir and cook until oil separates.

• Pour in 2.25 cups water and let it come to a boil.

• Add 1 cup parboiled rice (soaked for 15 minutes) and mix well.

• Close the lid and pressure cook for 3 whistles on high heat.

• Let the pressure release naturally. Open the lid and fluff the rice.
• Serve hot with pickle or curd!

Expert Tips

• If using dried mochai, soak overnight and cook until soft before adding to the recipe.
• Adjust spice levels to your preference. Add more green chillies if you like it spicy.
• You can swap parboiled rice with basmati or regular rice. Adjust water accordingly.
• For extra flavor, add a dash of ghee before serving.

FAQs

1. Can I make this without a pressure cooker?
   Yes! Cook in a pot with a lid and simmer until the rice is soft and water is absorbed.
2. Can I use dried mochai instead of fresh ones?
   Yes, but soak them overnight and boil them before adding.
3. What can I serve with this rice?
   It pairs well with pickle, curd, or a simple raita.
4. Can I skip dill leaves?
   Yes, but they add a unique flavor. You can replace them with coriander.

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