Sunday, April 12, 2015

Beetroot Dal


Moong dal: 1/4 cup
Green moong dal (tukda): 1/4 cup
Beetroots: 2
Cooking oil: 3 tsp.
Cumin seeds: 1/2 tsp.
Asafoetida: a pinch
Onion (chopped): 1
Garlic (chopped): 2 cloves
Tomato (chopped): 1
Ginger (grated): 1 inch
Green chilli (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Mango powder: 1/4 tsp.
Cumin powder: 1/4 tsp.
Coriander powder: 1/4 tsp.
Garam masala: 1/2 tsp.

  1. Wash both the dals and pressure cook with one chopped beetroot and salt for 3 whistles. Let the pressure release by itself. Open the cooker and discard the beetroot.
  2. Heat oil and crackle the cumin seeds. Add asafoetida and onions and fry until the onions become transparent. Add the chopped garlic and fry for about a minute.
  3. Add the ginger, green chilli and tomato. Sprinkle little salt and let cook until the tomatoes are transparent.
  4. Grate the second beetroot and add the beetroot. Mix everything well and add the dry spices: red chilli powder, cumin powder, coriander powder, mango powder and garam masala. Mix everything well and cook for about a minute.
  5. Add this masala to the dal and let the dal simmer for about 10 minutes. Turn off the flame and serve hot !!


  1. Y discard the beetroot? V don't have to mash with the dal? And also second beetroot has to be raw?

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