Beetroot Fried Rice with Chickpeas

3/4 cup chickpeas

Overnight soak chickpeas in water.

1/2 tsp salt
3 cups water

Cook chickpeas with water and salt in instant pot, manual mode for 15 minutes.

1 and 1/2 Cups Rice
3 Cups Water

Wash rice, cook rice with water in rice cooker.

1 and 1/2 Cup Brown Rice
8 Cups Water

If making with Brown Rice, Cook brown rice with 8 cups of water, allow it to boil, reduce the heat to medium and cook for 45 minutes and drain the excess water.

1 and 1/2 Tsp Coriander Seeds
3/4 Tsp Poppy Seeds
4 Serrano Peppers
1 Tsp Ginger, Grated
1 and 1/2 Tsp Garlic, Grated
3 Tbsp Coconut
1/2 Cup Water

Grind all the above in magic bullet.

1 Tbsp Coconut Oil
1 Tsp Cumin Seeds
1 Cup Onion, Chopped into Lengthwise Pieces

1 Sprig Curry Leaves
1/4 Tsp Garam Masala Powder

1 and 1/4 Cups Beetroot, Grate using Big Hole Grater ( I used 4 small Beetroots)

If you have bought bunch beets with stems and green, chop them and use it
2 and 1/2 Tsp Salt
1/2 Cup Water

2 cups cooked chickpeas

Heat oil in a pan, add cumin seeds, saute for few seconds, add onion, saute until onion becomes translucent.

Add curry leaves, garam masala, saute for a minute.

Add ground paste, beet stems, if available, grated beets, salt and water, mix well and cook for 7 minutes in medium flame. Add beet green, if available and cooked chickpeas and cook for 3 more minutes, switch off the stove.

1/3 Cup Cilantro, Chopped
1/4 Cup Unsalted, Dry Roasted Peanuts

Add cooked rice, cilantro, peanuts and mix well.

Taste Note: Tastes AWESOME
Yields: 9 and 1/2 Cups
Serves: 4
Note: I already used the stems and greens of the beet bunch, so I didn't have them to use here. If you are adding these, you might have to add little bit more salt.