Beetroot Paruppu Usili

How to Prepare

1. Soak the toor dal and chana dal as per pre-processing instructions.
2. Grind the soaked dals with red chilies, asafoetida, and salt into a coarse paste without adding water.
3. Steam the dal paste in a steamer for 10-12 minutes until cooked. Let it cool and crumble it.
4. Peel and finely chop the beetroots.
5. Heat oil in a large pan, add mustard seeds, and let them splutter.
6. Add urad dal, curry leaves, and green chilies to the pan and sauté for a minute.
7. Add the chopped beetroot, salt, and a little water. Cook covered on medium heat for 8-10 minutes until tender.
8. Add the crumbled dal mixture to the pan and mix well with the beetroot.
9. Stir-fry for 5-7 minutes on low heat until the mixture is well combined and slightly crisp.
10. Garnish with grated coconut (optional) and serve hot with rice and rasam.