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.
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.
