Beet Root Dal

Moong-Beet root Dal I ngredients: ½ cup Green Moong Dal (Split) 1 medium beet root (peeled and cubed) 1 small onion 1 medium Tomato 4...

Moong-Beet root Dal

½ cup Green Moong Dal (Split)
1 medium beet root (peeled and cubed)
1 small onion
1 medium Tomato
4-5 garlic Cloves, finely chopped
3-4 Green Chilies
2 tbsp Besan (chickpea Flour)
For Tempering: ¼ tsp Mustard Seeds, ¼ tsp Cumin seeds, ¼ tsp Asafoetida Powder, ½ tsp Turmeric Powder
3-4 Curry Leaves
1 tsp Pure Ghee
2 tsp Lemon juice
1 ½ tsp Sugar
Salt to taste
Finely chopped Cilantro for garnishing

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1) Cook Moong dal and Beet root cubes separately in Pressure Cooker. Do not overcook beet. Cube Onion and tomato.
2) In a saucepan, heat Ghee and temper it with Mustard seeds, Cumin Seeds, Asafoetida Powder, chopped Green chilies, Curry leaves.
3) On medium heat put cubed onion. Once onion is done, put Tomato and sauté. Add cooked beet and sauté. Add 1-cup water. Take ¼-cup water and add 2 tbsp Besan. Remove lumps and add it to saucepan. Mix well. Cover the pan with lid. and let it cook for 8-10 minutes on low flame.
4) Now put cooked Moong dal to saucepan. Bring it to boil. Add Salt, Sugar and Lemon juice. Garnish with Cilantro. Serve hot with Rice.

1) In the above recipe, we have not used any Curry Masala. Dal itself tastes great without any masala. But you can add your choice of Masala like Garam Masala, Curry masala Or Madras Curry Masala.

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