Beet Root Sabji

Preparation:10 mins
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 3 to 4 servings

Ingredients

250 gms beetroot , chopped
2 to 3 tsp moong (whole green gram) dal
10-12 curry leaves (kadi patta)
2 chopped green chillies
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
1 tsp fennel seeds (saunf)
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1/2 tsp asafoetida (hing)
1 tsp garam masala
1 tbsp grated coconut
1 tbsp oil
salt to taste

Method

Heat oil in a non stick pan or wok and saute the moong dal for 5 to 6 minutes and keep it aside.In the same pan add the cumin seeds, mustard seeds and fennel seeds and let it crackle.Add 1/2 tsp of hing, curry leaves and saute for about 1 minute.Addthe turmeric powder, chilli powder, cumin seeds powder, coriander powder and garam masala and saute for 2 minutes for the masalas to cook completely.Add the beet root in the pan and mix well till the whole masala is mixed.Add salt and mix well.Add 1/4th cup water and mix well for another 2 to 3 minutes till the masala is completely dissolved.Add the coconut and mix the fried moong dal along with it.Cover the pan with a lid and cook for 15 to 18 minutes.Serve hot with rice or roti.