Beatroot

How to Prepare

1. Wash, peel, and grate the beetroots. Set aside.
2. Pressure cook the moong dal with 2 cups of water and a pinch of turmeric for 2 whistles or until soft. Mash lightly and keep aside.
3. In a blender, grind the grated coconut, cumin seeds, green chilies, and a little water into a smooth paste.
4. Heat oil in a large pot over medium heat. Add mustard seeds and let them splutter.
5. Add urad dal and curry leaves to the pot. Sauté until the dal turns golden brown.
6. Add the grated beetroot to the pot. Mix well and cook for 5-7 minutes until it softens slightly.
7. Add the cooked moong dal to the pot along with the ground coconut paste. Mix thoroughly.
8. Add salt to taste and 1-2 cups of water to adjust the consistency. Simmer for 10 minutes on low heat, stirring occasionally.
9. Turn off the heat and garnish with chopped coriander leaves if desired.
10. Serve hot with rice or chapati.