Soak chana daal in water for one hour.
Using mixer jar, grind fresh coconut, green chillies, ginger and cumin seeds to a paste.
Put the oil in a pan, add mustard seeds and let it crackle.
add curry leaves, chana daal and little water and let it cook.
After chana daal cooked partially, add chopped beetroot. Add the grinded paste of coconut, salt, red chilli powder.
Let it get cooked properly.
Serve chann daal and beet porial with rice and/or roti.
