Beetroot Lemon Rice

Ingredients

• For the Rice:
• 1 cup basmati rice, rinsed
• 1 ¾ cups water
• ½ teaspoon turmeric powder
• 1 teaspoon salt
• For the Flavor Base:
• 2 tablespoons coconut oil or peanut oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (split black gram)
• 1 teaspoon chana dal (split chickpeas)
• 2 dry red chilies, broken
• 10-12 curry leaves
• 1 large beetroot (about 1 cup), peeled and finely grated
• 2 green chilies, slit (adjust to taste)
• To Finish:
• 3 tablespoons lemon juice (or to taste)
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons roasted peanuts (optional, for crunch)

Instructions

1. Put the rinsed rice, water, turmeric, and salt in a pot. Bring it to a boil, then cover and simmer for 15 minutes. Once it's cooked, spread it out to cool.
2. Heat oil in a large pan. Add mustard seeds and let them pop. Add the dals and cook until they turn golden. Then, add the dried red chilies, curry leaves, and green chilies.
3. Add the grated beetroot to the pan and stir-fry for 3-4 minutes until it's slightly tender. • Reduce the heat to low and add the cooled rice to the pan. Gently toss everything together until the rice is evenly pink. Turn off the heat and mix in the lemon juice, cilantro, and peanuts. Taste to adjust seasonings and serve.
4. Add the grated beetroot to the pan and stir-fry for 3-4 minutes until it's slightly tender.
5. Reduce the heat to low and add the cooled rice to the pan. Gently toss everything together until the rice is evenly pink. Turn off the heat and mix in the lemon juice, cilantro, and peanuts. Taste to adjust seasonings and serve.