Friday, July 25, 2014

Beetroot Rice

Beetroots are not only rich in color, they also contain ample amount of Vitamins A, B and C. They are also rich in proteins, carbohydrates, fiber, folic acid and certain essential minerals like manganese and potassium. Beets are said to boost the stamina and is very good for those with anemia and fatigue. A rice made out of this colorful veggie has a nice flavor and subtle sweetness, so the kids love them the most. Pairs up well with any simple raita.


Rice - 1 cup, cooked
Channa/Garbanzo beans - 1/4 cup
Grated beetroot - 1 cup
Onion - 1, chopped
Green chilli - 1 or 2, slit lengthwise
Mint leaves - few
Coriander leaves - a fistful, chopped
Sambar powder - 1 tsp
Garam masala - 1 tsp
Salt as per taste

To Temper

Oil - 2 tsp
Mustard Seeds - 1/2 tsp
Cumin seeds - 1 tsp
Curry leaves - few


Cook the rice, allow to cool and set aside. Soak the channa overnight and cook them until soft. Clean the beets, peel and grate them. Set aside. Chop the onions, green chilli and coriander leaves.


Heat oil in a pan. Add the mustard seeds and once they splutters add the cumin seeds and curry leaves. Then add the green chillies and do a couple of sauteing. Then add the onions and saute until they turn transparent.

Then add the grated beetroot, mint leaves, coriander leaves, sambar powder, required salt and saute for couple of minutes. Then sprinkle some water, stir and cover with a lid. Cook until the beetroot is well cooked. Stir in-between.

Once the beets are cooked well add the cooked channa and the garam masala powder. Stir well and add the cooked rice. Carefully mix the rice with the beetroot. Check for salt and add more if required. Serve with any raita of your choice.

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