Beetroot Dal
Beetroot Dal
We’ve been making beetroot cutlets, dosas, vadas and even Sabzi they taste great but got bored, so for variation I made this dal last month since then have been making it whenever we've got beets at home!
I would like to mention few things
Sometimes the beets doesn't give vibrat red colour to Dal , which is fine!
Sometimes the dal is slightly pink and beets are kind of white when cooked, which if fine too!
Both are edible and tastes great!
Variety and breeding are responsible for colour change!
When you're in doubt, always grate the beetroot instead of thinly chopping it.
Ingredients
1 medium size beetroot (washed, remove the skin, grated or chopped)
1/2 cup Masood Dal/ red lentil
1 medium size onion
1 medium size tomato
5-6 crushed garlic
1 green chilli
2 tablespoon chopped coriander leaves
5-7 curry leaves
1 whole red chilli
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon sambhar masala (used Everest brand)
Salt as per taste
3 tablespoons oil
Pinch of asafoetida
How to make this recipe
Add washed Masoor Dali in pressure cooker along with chopped onion, grated/ chopped beetroot, chopped tomatoes and pressure cook until 2 whistles on medium flame
Once the cooker is cool down completely mash the Dal with spatula, add water if it's too thick.I kept little runny consistency and switch on the gas to medium high, and add
red chilli powder, turmeric powder, salt, green chilli, sambhar powder and coriander leaves keep stirring for five minutes or till you see nice boiling Dal incorporated with spices!
In another kadai, heat up oil add mustard and cumin seeds, let it splutter then add curry leaves, whole red chilli, crushed garlic and saute till the raw aromas goes then add little hing. And this tadka to your Dal , give one good boil.
Serve hot beetroot Dal with rice or roti!
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