Beetroot Moongdal Curry Recipe | How to make Beetroot Moongdal Curry | (side dish for rice) - E.A.T. easyvegrecipes

Beetroot Moongdal Curry Recipe | How to make Beetroot Moongdal Curry | (side dish for rice)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is beetroot moongdal curry. It is very easy and simple dish. Beetroot is good for health too, Beetroot helps in improving blood flow, lower blood pressue. Beetroots are good sources of vitamins and minerals, such as folate, manganese, potassium, iron, and vitamin C. Generally beetroots are taken raw, but if we cook them they are really tasty and yummy too. I prefer to make beetroot kutu and different varities of curries like frying, poriyal etc., I love the colour of the vegetable. I don't like to wash it too much to reduce the colour. It is really a natural colour. Adding moongdal to the vegetable increases the volume of the curry. By adding moongdal to the vegetable we can hadle unexpected guests who prefers no garlic no onion curries.
Check out for such type of other curries here:
Raw Banana Moong Dal
Sorakaya Pesarapappu Curry
Carrot Moongdal Curry
Banana flower Curry

Beetroot Moongdal Curry

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Beetroot Moongdal Curry

Beetroot moongdal curry for rice.

  • 4 Medium size Beetroot
  • 1/4 Cup Moong Dal
  • 3 to 4 Green Chillis
  • Salt to Taste
  • 1 Tsp Turmeric Powder
  • 1/2 Tsp Asafoetida
  • 2 Tbsp Oil
  • 1 Tsp Mustard Seeds
  • 1 Tsp Cumin Seeds
  • 1 Tsp Urad Dal
  • 1 Tsp Chana Dal
  • 2 Red Chillis
  • 4 to 6 Curry Leaves
  1. Soak moong dal for an hour.
  2. Wash and peel the skin of the beetroots.
  3. Grate them using grator.
  4. Again wash the beetroot to decrease the colour.
  5. Heat oil in a kadai, add mustard seeds and cumin seeds.
  6. Once the mustard starts spluttering add chana dal and urad dal.
  7. Simultaneously add curry leaves, red chillis and asafoetida.
  8. Saute them well and then add soaked moong dal and grated beetroot.
  9. Allow the mmong dal to soften.
  10. Add salt and turmeric powder.
  11. Combine them well and cook till the grated beetroot also become soft.
  12. Let the mositure present in the curry dries up. This may take another 3 minutes.
  13. Serve beetroot moongdal curry with hot piping rice and hing oil.

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