Ingredients:
- Beetroot - chopped 2 cups
- Moong dal /Pasi Paruppu/ Split Mung Bean - 1/2 cup
- Turmeric powder
- Salt
>for Masala Ingredients:
- Tuvar dal / pigeon peas- 1 tsp
- Dhaniya / Coriander seeds - 2 tsp
- urud dal / White Lentils- 1 tsp
- Black pepper - 3 seeds
- cumin seeds - 1 tsp
- Whole Red chili - 2 to 3 nos.
- Grated coconut - 1/4 cup
>for Seasoning:
- Mustard Seeds - 2 tsps.
- Curry Leaves - few
- Pinch of Hing/ asafoetida
- Oil - 1 tbsp
Time Required: 20 mins
Method:
1. Set the moong dal and beetroot in a separate vessel cook them in a pressure cooker for 3 whistles.
2. Chop the boiled beetroots into small pieces
3. Fry the above masala ingredients in little clarified butter/ghee/oil, cool them for 5 mins. then grind and keep it aside. (You can store this powder for next time usage also.)
4. Heat the pan with 2 tsp of oil add the mustard seeds allow them to splatter
5. Add curry leaves and hing and fry for 1 min. add the moong dal and 1 cup of water, turmeric powder, salt and mix nicely to bring them in liquid consistency
6. Add the boiled beetroot and the ground masala mixture and cook for a little while to mix uniformly.
Serving: Serve hot with rice/ roti / chapatis.
Variation: Instead of beetroot you can use vegetables like cabbage and snake gourd.
