"Beets Stir-fry" - One of the many ways to enjoy beets. Grated beets aids in quick cooking and you can enjoy this curry as a side... or as a rice-mix or even better, as a simple salad. The addition of moong dal to this curry not only makes it hearty & healthy, but super-filling too!
Check out my other beetroot recipes.,
Complexity - Simple
Prep time - 20 mins
Cook time - 15 mins
Serves - 4
3 Beets, grated into bigger shreds
1 medium Onion, finely chopped
1/2 cup Moong dal
1/2 cup grated Coconut
1/2 tsp Turmeric powder
1/2 tsp Sambar powder (Replace it with red chilli powder / 1-2 finely chopped green chilli)
1 tbsp Oil
1 tsp Mustard seeds
1 tsp Urid dal
1/4 tsp Hing
1 sprig Curry leaves
Salt to taste
Wash and soak moong dal in water for 30 mins. Keep it aside.
Heat oil in a wide pan, and splutter mustard seeds. Add onion and saute until translucent. To this, add turmeric powder, sambar powder and stir for 30 secs.
Add grated beets, salt and let it cook completely. Stir occasionally so that the beets doesn't stick to the bottom of the pan.
Finally, add soaked moong dal (drain water completely just before adding), grated coconut and mix well. Cook for a min and remove from heat.
In a separate pan, heat a tsp of oil, fry curry leaves, hing, urid dal until urid dal turns golden brown. Add this to the beet curry, mix well, serve & enjoy!