Step 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.

Step 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). Add green chilies and ginger.

Step 3

Stir for 1 minute and add grated beet root and ½ tsp salt. Mix well and place the lid and cook for 4-5 minutes.

Step 4

Add another tsp of salt and cooked rice in portions mixing it with the spices until it is uniform. Mix in fried onions, frozen carrots & peas and vangihbath powder. Stir well and cook for 3-4 minutes.

Step 5

Serve it hot garnished with fresh coriander.