Beetroot Curry
| Number of servings: 4 |
 |
| List of ingredients: | |||
|---|---|---|---|
| Qty | Measure | Ingredient | Wt.(gms) |
| For Curry | |||
| 1 | beet root | 82 | |
| To taste | salt | 6 | |
| For Seasoning | |||
| 1 Teaspoon | mustard seeds | 56 | |
| 1 Teaspoon | bengal gram, split, hulled (chana dal) | 196 | |
| 1 Teaspoon | black gram, split, hulled (urad dal) | 202 | |
| 10 sprigs (10gms) | curry leaves | 10 | |
| 10 - 15 | green chili | 256 | |
| 1 medium (2-1/2" dia) (110gms) | onions, raw | 110 | |
| For Decorating | |||
| Handfull | grated coconut | 22 | |
| Juice of half lemon | lemon | 47 | |
| Cooking procedure |
|---|
| Peel and cut beetroot into small pieces. Heat oil in a pan and add mustard. When it stops spluttering add channa dal and urad dal and curry leaves. Add chopped onions,slit green chillies and fry till onions are tranparent. Add the chopped beetroot,little water and salt. Cover the pan and allow it to cook on a low flame. Keep stirring in between till done. At end add lemon juice and grated coconut. Goes well with rice,chapati,roti. |
