Beet Root Rice

Photo: Jahnaviu

Ingredients

1 Large beet root, peeled and grated

1 cup Cooked Rice (preferably Basmati)

1/2 cup Carrots& Peas (frozen)

4 Green chilies, split lengthwise

1 inch Piece of Ginger, chopped finely

1/8 cup Fried onions

1 tablespoon Vangibhath powder

5 Curry leaves (optional)

1 teaspoon Mustard

1 teaspoon Cumin

1 tablespoon Black Gram dal (optional)

4 tablespoons Vegetable oil

Salt as needed

Preparation

Cook rice with little less water than normal so that it separates individual grains. After the rice is done, separate it with a wooden spatula and add a tbsp oil to avoid sticking.

Heat oil in a saucepan, add mustard and cumin seeds, when they splatter, add the gram dal and stir until it is golden brown (1-2 min). Add green chilies and ginger.

Stir for 1 minute and add grated beet root and ½ tsp salt. Mix well and place the lid and cook for 4-5 minutes.

Add another tsp of salt and cooked rice in portions mixing it with the spices until it is uniform. Mix in fried onions, frozen carrots & peas and vangihbath powder. Stir well and cook for 3-4 minutes.

Serve it hot garnished with fresh coriander.