1 hour, elaborate Sort beans, mix with the lentils. Rinse beans and long grain rice until water runs clear, drain in colander.
In a small bowl, prepare some of the spices: coarsely crushed black peppercorns, cardamom seeds (coarsely crushed), turmeric, ground cloves, cumin and ginger with 4 tbsp water, stir well, set aside.
Brush and clean beet and cut into 15 mm squares.
In a heavy soup pot, heat ghee. Add mustard seeds, cumin seeds and hing, roast until seeds begin to pop in the saucepan. If you want a little bit of heat, you can add a small dried red chili to the roast. Add onion and garlic and stir-fry until translucent. Add the herb mixture stirred in water and stir continuously until the water boils away. Finally, the ghee should separate from the mushy spice mixture.
Then add long grain rice and beans and roast lightly. Add the hot water, stir through, let it boil briefly and do about 15 min. Add beet cubes and gently bubble for at least half an hour.
Serve in bowls or soup plates, garnish with fresh coriander leaves.
Serve with stirred yogurt, various pickles and papadam or possibly chutneys.
Drink:
Our tip: It is best to use fresh herbs for extra flavor!
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