Beetroot Vermicelli / Beetroot semiya

Beetroot though very good for health isnt used as frequently in many indian meals as it can be. But there are numerous dishes one can make with it, giving the dish exquisite color and great flavor.
If you are frequently searching for breakfast recipes and want to make a different one for kids at home or for yourself try this.. a twist to regular vermicelli dishes.

Ingredients:

Beetroot -1
potato -1
green chillies -3
vermicelli - 1 1/4 cup
water - 2 cups
cumin seeds- 1/2 tspn
mustard seeds - 1/2 tspn
channa dal - 1/2 tspn

procedure

roast the vermicelli till it turns golden brown color and keep aside. you can also use unroasted semiya but roasting gives good aroma and taste.

wash and peel the beetroot and potato.
grate the beetroot and cut potato into small cubes.

In the same wok add 2 tspn of oil . add the cumin,mustard seeds and channa dal , after they splutter add the chopped green chillies and fry.
add the beetroot and potato to the wok, add 1/2 tspn of salt and cover the lid and let it cook for 10 mins.
once the veggies are cooked add 2 cups of water . check the salt at this point and add some more if required.
once the water comes to a boil add the vermicelli and mix it well.
keep it with open lid in medium flame for 5-8 mins, till the vermicelli is cooked.

garnish with coriander leafs if required.