Beetroot Curry

Beetroot is one of the overlooked vegetable in every house. But its one of the very Nutritional vegetable that act as a great liver cleanser. It is also one of the key food in preventing or curing Cancer. It contains soluble fiber, which can help to reduce high blood cholesterol levels, and also purifies the blood and improves circulation. Beetroot also increases the uptake of oxygen by as much as 400 percent. After knowing all these nutritional benefits about Beet root, Will u ever regret to make this valuable dish??? Here is a mouth-watering recipe about Beetroot curry, which goes extremely well with rice and chapatti. Tinned beetroot has lost most of its pigments and is of little value, so try using the fresh ones always.

Ingredients: - Serving - 4 persons

Beetroot - 3 (medium) Grated

Moong dhal - 1/2 cup (soaked in water for 30 min)

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Green chilies - 4 or 5 chopped

Onion _ 1/2 chopped

Curry leaves

Salt - to taste

Hing - a pinch

Turmeric - 1/4 tsp

Cumin powder - 3/4 tbs

Coriander powder - 3/4 tbs

Roasted sesame seed powder - 1/2 tsp (optional)

Garam masala powder - a pinch

Coriander leaves - 1/2 bunch (chopped)

Method: -

1. Add oil in a pan splutter mustard seeds, Cumin seeds, Green chilies, Curry leaves, hing, turmeric and onions. Fry till the onions sweat.

2. Now add the soaked moong dhal and fry well.

3. Add the beetroot, cover it with a lid and let it cook on its own juices. Don’t add water.

4. Once the beetroot is cooked well, add cumin pwdr, coriander pwdr and sesame pwdr. Mix it well.

5. If the dhal is not cooked properly cover it with a lid and let it cook in medium heat.

6. When its fully done add a pinch of garam masala pwdr and garnish with coriander leaves.

7. Serve hot with boiled rice.