Check out for such type of other curries here:
Raw Banana Moong Dal
Sorakaya Pesarapappu Curry
Carrot Moongdal Curry
Banana flower Curry
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![Beetroot Moongdal Curry](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNwAHbyFcEBryktGaDnHvDJHxqaLKnlGztCOluSoAYU3WFAkqkXsDJTUqJAAWif6h8FyVDIby8OfCGpAuW5auRo04BLF7MlUJ3Q7yZTjvB8RufKDNmVw1uC-n1hscXOOF5K3L6rdJJWwXbBwAfs_FPfaOgLMnMPdJpGO2a5BzvOk0Yf-6vRYiSBHS6VtU/s1600/Beetroot%20Curry.jpg)
Beetroot moongdal curry for rice.
Ingredients:
- 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
Procedure:
- Soak moong dal for an hour.
- Wash and peel the skin of the beetroots.
- Grate them using grator.
- Again wash the beetroot to decrease the colour.
- Heat oil in a kadai, add mustard seeds and cumin seeds.
- Once the mustard starts spluttering add chana dal and urad dal.
- Simultaneously add curry leaves, red chillis and asafoetida.
- Saute them well and then add soaked moong dal and grated beetroot.
- Allow the mmong dal to soften.
- Add salt and turmeric powder.
- Combine them well and cook till the grated beetroot also become soft.
- Let the mositure present in the curry dries up. This may take another 3 minutes.
- Serve beetroot moongdal curry with hot piping rice and hing oil.
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