Ingredients

• Grains: Rice, Chana Dal (Shanagapappu)
• Vegetables: Beetroot (grated or finely chopped), Onion (sliced), Tomato (chopped)
• Herbs & Aromatics: Fresh Mint (Pudina), Cumin Seeds (Jilakara), Ginger-Garlic Paste (Allum Vellipai)
• Spices: Turmeric (Pasupu), Red Chili Powder (Karam), Garam Masala (Masala Podi), Salt
• Pantry: Oil, Water

Preparation

1. Soak: Wash the rice and chana dal together. Soak them in water for about 20–30 minutes to ensure even cooking.
2. Chop: Slice the onions, chop the tomatoes, and prepare the mint leaves.
3. Prep Beetroot: Peel and grate the beetroot (or cut it into very small cubes).

Instructions

1. The Tempering: Heat oil in a pressure cooker or a deep pot. Add the cumin seeds (jilakara) and let them splutter.
2. Sauté Aromatics: Add the onions and sauté until translucent. Stir in the mint leaves (pudina), ginger-garlic paste (allum vellipai), and turmeric (pasupu). Fry for a minute until the raw smell disappears.
3. Soften the Beetroot: Add the beetroot to the pot. Stir well, cover with a lid, and cook on low heat (sim) for a few minutes until the beetroot starts to soften.
4. Seasoning: Add the red chili powder (karam), salt, and chopped tomatoes. Mix well.
5. Spice it up: Sprinkle in the masala powder. Close the lid for another 2 minutes to let the tomatoes become mushy and the flavors blend.
6. The Rice: Pour in the required amount of boiling water. Drain the soaked rice and chana dal and add them to the pot.
7. Cook: * If using a pressure cooker: Close the lid and cook for 2 whistles.
8. If using a pot: Cover and cook on low-medium heat until the water is absorbed and the rice is tender.