Monday, January 31, 2011
Beetroots - 2 boiled, peeled and chopped
Grated coconut - 1 tbsp ( fresh or dry)
Chana dal - 1/2 cup, soaked and cooked
Curry leaves - 1 sprig
Mustard seeds - 1/4 tsp
Cumin - 1/4 tsp
Red chillies -2
Lemon juice - 1/2 tsp
Coriander - 1 tbsp chopped
Take a pan add 2 tbsp oil, add red chillies, mustard, cumin when it starts spluttering, add curry leaves. Add the chopped beetroots and fry. Add salt and boiled chana , mix well. Drizzle lemon juice, Garnish with Coconut and coriander and serve hot with rice as a side dish or salad.
Tip: Add 1 tsp vinegar and salt when boiling the beets.