Purple Rice

A simple beetroot-tinted brown rice dish tempered with mustard seeds, curry leaves and asafoetida. Mix cooked rice with sautéed beetroot for a vibrant purple side.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the brown rice thoroughly until the water runs almost clear. Soak it in plenty of water for at least 2 hours, then drain.

Step 2

Bring 3 cups of water to a rolling boil in a pot. Add the soaked rice, stir once, cover with a lid, reduce to a medium flame, and cook for about 25 minutes or until the rice is tender. Drain any excess water if needed.

Step 3

While the rice cooks, heat another pan over medium heat. Add the mustard seeds and dry roast until they begin to pop slightly.

Step 4

Add the curry leaves and roast for about 2 minutes, stirring continuously so they do not burn.

Step 5

Add the asafoetida and grated beetroot. Stir and cook for about 1 minute until the beetroot softens slightly.

Step 6

Add the cooked rice to the beetroot mixture. Gently mix until the rice is evenly coated with the beetroot and turns a beautiful purple colour. Cook for another 2 minutes, stirring gently.

Step 7

Turn off the heat. Add the rock salt and mix well. Cover the pan and let the rice rest for 5 minutes before serving.

Step 8

Serve warm with any curry or sabzi.