Beetroot Rice

Ingredients

• - 2 cups raw rice
• - grated beetroot (as required)
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 3 tbsp raw peanuts
• - Salt to taste

Method

1. Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.
2. Prepare beetroot: Peel 2 medium beetroots and grate finely — about 1 cup grated beetroot.
3. Make tempering: Heat 3 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
4. Add aromatics: Add 1 sprig curry leaves, a pinch of asafoetida and 2 green chillies. Fry 30 seconds.
5. Fry grated beetroot: Add grated beetroot to the tempering. Season with salt and half tsp turmeric.
6. Cook beetroot: Cook on medium heat 5-6 minutes stirring until beetroot softens and all moisture evaporates.
7. Add spices: Add half tsp red chilli powder and 1 tsp coriander powder. Fry 1 minute.
8. Add rice: Add cold cooked rice. Fold gently with a flat spatula.
9. Mix evenly: Fold until rice turns a beautiful deep magenta-pink colour throughout.
10. Serve: Adjust salt. Beetroot rice is visually stunning and nutritious. Serve with raita and papad.