Beetroot is a vegetable which people either love or don’t  like. I like it and this is one of my favourite recipe.

This is one of my mother’s recipe. I am not sure where she got this one but she made it quite a lot when I was growing up. This is something I make for a quick dinner and can be eaten with chappati, bread or rice. The other day, I made it for a  dinner party and was well liked.

Ingredients

(Serves 4)

1 cup tur daal (you could use red lentils too)

1 big beetroot, (chopped into 1 cm pieces)

1 tomato chopped

2 cups water

1 tsp coriander powder

1 tsp cumin powder

1 tsp chilli powder

coconut (1/4 cup)

1 dried red chilli

1 tsp mustard

1 tsp oil

1 tsp curry leaves (optional)

6-7 cloves of garlic (more if you like garlic)

salt to taste

Method:

Wash daal. Cook daal, beetroot, tomatoes and 2 cloves garlic with water in a sauce pan or a pressure cooker till the daal is well cooked and mushy.

Grind coconut to a paste with some water. (You can use fresh coconut or frozen grated coconut)

Add paste to the daal.Also add salt, cumin powder, coriander powder, chilli powder and cook for a few minutes.

In a pan, heat oil. Add mustard, red chilli and curry leaves. When the mustard splutters, add the garlic and fry(don’t burn). Pour over the daal and serve.

Enjoy!