Beet Root Rice

Ingredients: 1 Large beet root, peeled and grated,1 cup Cooked Rice (preferably Basmati),1 cup Cooked Rice (preferably Basmati),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),1 tablespoon Black Gram dal (optional),4 tablespoons Vegetable oil,Salt as needed
Instructions:

1. 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.
2. 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).
3. Add green chilies and ginger.
4. Stir for 1 minute and add grated beet root and tsp salt.
5. Mix well and place the lid and cook for 4-5 minutes.
6. Add another tsp of salt and cooked rice in portions mixing it with the spices until it is uniform.
7. Mix in fried onions, frozen carrots & peas and vangihbath powder. Stir well and cook for 3-4 minutes.
8. Serve it hot garnished with fresh coriander.

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