How to Make Beetroot Mung Bean (Lentil) Curry

Author:

ShailaSheshadri

I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.

A Delightful Curry With Rice or Flatbreads

Beetroot is my all-time favorite vegetable. I like it because of its bright color, delightful taste, and nutritional value. In this curry, I combined beetroot with mung beans (lentils). The resulting curry is colorful, silky, and aromatic.

This curry is mildly spicy, which means that it goes well with flatbreads and rice. Here, I will share the detailed recipe with you.

Cook Time


Prep time	Cook time	Ready in	Yields
10 min	20 min	30 min	Serves 4 people

Ingredients

1 cup beetroot, finely chopped
1/2 cup mung beans (moong dal), soaked in water for 10 minutes
1 onion, finely chopped
2 green chilies, slit and cut lengthwise
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
2 to 3 teaspoons oil
6 to 8 curry leaves
1 teaspoon ginger-garlic paste (optional)
1/2 teaspoon coriander powder
1/2 teaspoon garam masala powder, available in Indian stores
1/2 teaspoon dry mango powder (amchur powder), or 1 teaspoon lemon juice
1 teaspoon salt, or to taste

Instructions

Heat oil in a deep-bottomed pan. Throw in the mustard seeds. Let them crackle. Add cumin. Saute until the seeds break.
Throw in the curry leaves, ginger-garlic paste, chopped onions, and slit green chilies. Saute until onions turn pinkish.
Add soaked mung beans, chopped beetroot, and salt. Cook the mixture on high heat for 2 minutes while stirring continuously.
Next, lower the heat and add 2 cups (0.47 liters) of water. Cover the pan. Cook until both beetroot and mung beans become soft and completely cooked. This step may take about 10 minutes.
Throw in all the spice powders, like coriander powder, garam masala powder, and dry mango powder. Mix well and continue cooking.
By now, the mixture should be almost dry. Add water if needed. This curry should be semi-solid. Adjust accordingly.
Turn off the heat. The curry is ready to serve! Serve with flatbread or rice. Enjoy!

Photo Tutorial

Step one: Heat the oil in a deep-bottomed pan. Add mustard seeds. Let them pop up. Throw in the cumin seeds. Let them crackle. Add curry leaves and saute.

Step two: Add chopped onions and slit green chilies. Continue the sauteing until onions turn pinkish.

Step three: Add soaked mung beans and chopped beetroot. Add some salt.

Increase the flame. Saute the mixture for 2 minutes.

Reduce the flame. Add two cups of water. Mix well. Cover the pan and cook for about 10 minutes or until both beetroot and mung beans cook properly.

Step four: Add all the spice powders and remaining salt. By now, the mixture should be thick.

The mixture at this stage of the recipe.

Add water to adjust the consistency. This curry should be semi-solid. Turn off the heat and transfer the curry to a serving dish.

Step one: Heat the oil in a deep-bottomed pan. Add mustard seeds. Let them pop up. Throw in the cumin seeds. Let them crackle. Add curry leaves and saute.