Carrots can be replaced with sweet potatoes (yams) or pumpkin.
2 cups of pearl barley
6-7 young carrots
5 cups of drinking water
2 tablespoons melted butter
2 tablespoons butter
1 tsp. zira seeds
1 tsp. sweet pepper flakes
0.3 tsp. ground coriander
1 pinch each of nutmeg and cinnamon
0.5 tsp. salt
Step by step recipe
Boil the pearl millet porridge as told in the Basic Crumbly Pearl Recipe recipe, to step #5.
While it’s boiling, wash the carrots with a stiff brush and slice into half or quarter 1 cm thick circles.
Melt the butter in a frying pan over medium heat, put the carrots in, stir and cook under a lid for 10 minutes.
Sprinkle in the cilantro, increase the heat a little and fry the carrots, stirring all the time, for 2 minutes. Sprinkle in the ground spices, pour in 100 ml of water, bring to a boil, and simmer for 1-2 minutes.
Stir in the carrots along with all the additions to the pearl barley. Wrap the pot in plaid and let stand for 15 minutes.
Basic recipe for pearl millet porridge, see here.