Yummy Tummy Tuesdays – Beetroot rice

I had been wanting to make and eat beetroot rice for sometime now and today I finally decided on this for dinner. I looked around on the internet for recipes and came across quite a few that looked good. I ended up using the one here: and the result was a yummy, healthy dinner for all.
I made a few changes to it based on what I had and wanted to try out. Here is the recipe to serve 4 to 5 people:
What goes in to make this:         
1 tsp mustard
2 tsp chana dal
3 green chillies
¼ inch ginger
2 tbsp cashews
2 tbsps flaxseed powder (optional)
½ cup peas
3 medium beetroots – shredded
2 tbsp coconut (optional)
½ tsp sambar powder (optional)
Salt – to taste
1 ½ cups rice (I used a combination of brown basmati and white basmati rice)
Soak the rice for about 20 minutes and then cook as usual. When cooked, separate the grains and cool it down. Keep aside.
While the rice is cooking, skin and grate the beetroots. I normally cook the whole beetroots in a pressure cooker for about 10 minutes (no weight on it/no whistles) and then cut/grate it for any recipe.
Heat oil/ghee in a frying pan. When hot, add mustard, chana dal, cashews, ginger, green chillies in that order.  At this point, you can add the grounded flaxseed (optional) – adds some flavor and lot of value in fiber and protein.
Add the peas and the shredded beetroot. Fry for some time all flavors are nicely blended. You can add the sambar powder at this stage with the peas/beetroot if you want.
Add the coconut.
Add salt to taste. Mix well and add the cooked rice.
Garnish with shredded coriander.

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