Beetroot Rava Upma

#foodismXmonsoonharvest

By Debojani Roy

Jun, 29th

741

Servings

4 persons

Cook Time

20 minutes

Ingredients

11 - 13

Ingredients

Rava 1cup
Beetroot (small) 1
Onion 1
Green chili 2
Peanuts ¼cup
Curry leaves 6-7
Mustard seeds ¼tsp
Ghee 3tbsp
Salt as required
Water as required
Coriander leaves few
Pomegranate few
Lemon juice as required

Instructions

Take a non-stick pan and heat ghee and roast the rava. Stir continuously.
Transfer it to a plate or bowl.
Chop the beetroot and pressure cook it for 2 whistles.
Again, heat the pan and add ghee and roast the peanuts and keep aside in a bowl.
In the same pan, put mustard seeds and allow it to cracle. Then add curry leaves.
Then add onion and green chili. Saute onion till it becomes transparent.
Then add the boiled beetroot and salt.
Now add water and roasted rava and stir it. The rava will absorb the water.
Cover for 5 minutes on low flame. Then add chopped coriander leaves.
Switch off the flame and leave it covered for few minutes.
Garnish with coriander leaves, lemon juice and pomegranate. Hearty and healthy breakfast is ready to serve.

Notes/Tips

1. Boiled beetroot can be grinded and can be used in pureed form also. 2. Adding lemon juice will enhance the flavor of beetroot.

Other recipes

Rajsthani Makki Dhokla

554

Jan, 9th

Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.