How to Make Beetroot Mung Bean (Lentil) Curry

Updated on July 1, 2019
ShailaSheshadri profile image

I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.

Beetroot mung bean curry
Beetroot mung bean curry

A Delightful Curry With Rice or Flatbread

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.

5 stars for Beetroot Mung Bean Curry

Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: 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
  • 2-3 teaspoons oil
  • 6-8 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

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

Photo Tutorial

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Step one: Heat the oil in a deep-bottomed pan. Add mustard seeds. Let them pop up. Throw in cumin. 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. Add water to adjust the consistency. This curry should be semi-solid. Turn off the heat and transfer it to a serving dish.Serve with flatbread or rice. Enjoy!
Step one: Heat the oil in a deep-bottomed pan. Add mustard seeds. Let them pop up. Throw in cumin. Let them crackle. Add curry leaves and saute.
Step one: Heat the oil in a deep-bottomed pan. Add mustard seeds. Let them pop up. Throw in cumin. 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 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.
Step three: Add soaked mung beans and chopped beetroot. Add some salt.
Increase the flame. Saute the mixture for 2 minutes.
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.
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.
Step four: Add all the spice powders and remaining salt. By now, the mixture should be thick.
Add water to adjust the consistency. This curry should be semi-solid. Turn off the heat and transfer it to a serving dish.
Add water to adjust the consistency. This curry should be semi-solid. Turn off the heat and transfer it to a serving dish.
Serve with flatbread or rice. Enjoy!
Serve with flatbread or rice. Enjoy!

Nutritional Information

Nutrition Facts
Serving size: 1
Calories 124
Calories from Fat18
% Daily Value *
Fat 2 g3%
Saturated fat 0 g
Carbohydrates 14 g5%
Sugar 1 g
Fiber 5 g20%
Protein 5 g10%
Cholesterol 0 mg
Sodium 18 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Comments

Submit a Comment
  • ShailaSheshadri profile imageAUTHOR

    ShailaSheshadri 

    5 months ago from Bengaluru

    Thanks, Linda. Beetroot mung beans curry is tasty and colorful too. However, I appreciate its nutrition more than that. This curry is very healthy. Please try making this dish!

  • AliciaC profile image

    Linda Crampton 

    5 months ago from British Columbia, Canada

    This sounds like a tasty meal. I've never thought of adding beetroot to a curry. I like the idea very much.

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