Beetroot Curry with Moong Dal

Ingredients:

Beetroot 1 Large
Moong Dal 2 tbsps
Green Chiles 2
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 2
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Peel, remove ends and wash the beetroot.
Chop up the beetroot into small cubes.
Remove stems, wash and slice the green chiles.
Soak moong dal in water for 20 – 30 minutes and then strain the moong dal.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, beetroot pieces and salt.
Cook covered on low flame for around 10 minutes or until beetroot turns soft but not mushy.
Add a splash of water if the beetroot tends to stick to bottom of the pan.

Uncover, add moong dal and cook covered for couple more minutes.
Serve beetroot curry with moong dal over plain steamed rice or wrapped in a roti.

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Posted by on Jul 5 2017 Filed under Vegetarian. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

3 Comments for “Beetroot Curry with Moong Dal”

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