Moongdal Beetroot Poriyal
Just to Share with you…………..
This is slight variation of beetroot poriyal . Beetroot has lots of good values. Beetroot is a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C and betane which is important for cardiovascular health. With this rich value beetroot we add going to add Moongdhal to make this beetroot poriyal / Beetroot sabji or Beetroot curry. This can be eaten with rice or with Rotis as well.
Ingredients
1. Beetroot - 1 large 2. Moong dhal - 1/2 cup (soaked in water for 1/2 hour) 3. Oil - 2 tsp 4. Mustard - 1/4 tsp 5. Jeera - 1/4 tsp 6. green chillies - 4 chopped 7. Curry Leaves - handful 8. Onion - 1 small size 9. Turmeric powder - 1/4 tsp 10. Jeera/cumin powder - 1/2 tsp 11. Corriander powder - 1/2 tsp 12. Seaseme seed powder - 2 Tbsp (optional) 13. corriander leaves for garnishing.
Preparation
1. Wash and peel the skin and grate the beetrooot .
2. Heat oil in a shallow pan. Splutter mustard seeds, jeera ,chopped green chillies and curry leaves.
3. Add chopped onions and salt.
4. Add turmeric powder. Now add the soaked moong dal to it and mix well.
5. Add the grated beetroot and cover with lid and cook. Check this often until it is cooked.
6. Once cooked add jeera powder and corriander powder and mix well.
7. Add Seasame seed powder and turn off the stove.
7. Add Seasame seed powder and turn off the stove.
Tips
Moong dal is sooked so that it will become soft,tender and gets cooked easily.
