BLACK CHICKPEAS & BEETROOT THORAN

BLACK CHICKPEAS & BEETROOT THORAN

Cooking Time

Preparation Time : 20

Cook Time : 20

Total Time : 40

Ingredients

Serves 1

  • Grated Beetroot 2 nos

  • cooked black chick peas (soak chickpeas overnight & pressure cook with salt and a pinch of turmeric) 1/2 cups

  • Grated coconut 1 pinch

  • chilly powder, 1 pinch

  • turmeric powder 1 pinch

  • For seasoning: small onion sliced 1/4 nos

  • dried red chilly 2 nos

  • curry leaves 1 sprig

  • urid daal 1 pinch

  • oil 2 tbsp

Directions

  • 01

    In a frying pan, splutter mustard seeds in hot oil and add the items for seasoning. When done, add the chilly & turmeric powders. Now add the grated Beetroot, salt to taste, cover and cook. You can add one sliced green chilly, if you prefer a little spiciness.

  • 02

    When the Beetroot is almost cooked, add the cooked chickpeas and stir well.

  • 03

    After a few minutes, sprinkle the grated coconut on top, leave it for a few minutes. Now stir well and switch off the flame.

  • 04

    Enjoy with curd, rice and papad.

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