Beetroot Coconut Rice

Steps

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1. 1
   Heat ghee in a wide kadai.
   ▶ ≈0:23
2. 2
   Once melted, add chana dal, urad dal, peanuts, and cashew nuts. Roast gently on low flame until golden brown and aromatic.
   ▶ ≈0:30
3. 3
   Add mustard seeds and cumin seeds, allowing them to splutter.
   ▶ ≈0:49
4. 4
   Add asafoetida, chopped green chillies, and curry leaves. Mix well to combine flavors.
   ▶ ≈1:01
5. 5
   Add grated beetroot and mix thoroughly with the tempering.
   ▶ ≈1:21
6. 6
   Add grated coconut and salt to taste, mixing well.
   ▶ ≈1:40
7. 7
   Cover and cook for about 2 minutes until beetroot becomes soft.
   ▶ ≈1:54
8. 8
   Add the prepared cooked rice to the kadai.
   ▶ ≈2:34
9. 9
   Mix gently on medium flame so the rice doesn't break and blends evenly with the beetroot.
   ▶ ≈2:42
10. 10
    Garnish with freshly chopped coriander leaves and serve.
    ▶ ≈3:04