- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Cooking Time
Preparation Time : 10
Cook Time : 10
Total Time : 20
Ingredients
Serves 3
2 medium size beetroot, cut into small cubes
2 tbsp. oil
1 tsp. mustard seeds
1 tbsp. chana dal
1 tsp. urad dal
1/4 tsp. asafoetda
1-2 red chilies
2-3 slit green chilies
1-2 sprig curry leaves
1 tsp. salt or to taste
1/2 cup fresh grated coconut
Directions
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the chana dal, urad dal, green chilies, red chili, asafoetida and curry leaves. Saute for a few seconds.
Add the beetroot and salt. Cover and cook on a low flame till done. Stir at intervals and sprinkle water if needed.
Switch off the flame. Add the coconut and coriander leaves. Give it a toss and serve as a side dish with either rice or chapatis. It goes especially well with curd-rice or sambar-rice.
Bethica Das
470 Recipes
