Ingredients
Onion - 1 no (finely chopped)
Beet-root - 2 nos (cut to 1/2 cm cubes)
Split chana daal - 2 tbsp
Mustard - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad daal - 2 tbsp
Green chillis - 4 nos
10-12 fresh curry leaves
Cumin powder - 1/4 tsp
Coconut gratings - 1/2 cup
Oil
Salt
Preparation Method
Onion - 1 no (finely chopped)
Beet-root - 2 nos (cut to 1/2 cm cubes)
Split chana daal - 2 tbsp
Mustard - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad daal - 2 tbsp
Green chillis - 4 nos
10-12 fresh curry leaves
Cumin powder - 1/4 tsp
Coconut gratings - 1/2 cup
Oil
Salt
Preparation Method
- Cook chana daal in water for 5 mins or until half cooked. Remove water
- Heat oil in a pan. Add mustard and when the mustard splutters add cumin seeds and urad daal
- When Urad daal is light brown, add green chillis and curry leaves
- Add onion and fry until light brown
- Add boiled chana daal and beet root
- Add cumin powder after beet root is cooked half way
- Add salt as required
- Cook until beetroot is fully cooked. Beet root takes a lot of time to cook. Add water as required
- Add coconut gratings and mix well
Tip: You can replace beetroot with beens or carrots or a combination of beans & carrots
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