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.

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

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

1. Heat oil in a deep-bottomed pan. Throw in the mustard seeds. Let them crackle. Add cumin. Saute until the seeds 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 completely cooked. 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 should be 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

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.

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Comments

ShailaSheshadri (author) from Bengaluru on July 01, 2019:

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!

Linda Crampton from British Columbia, Canada on June 29, 2019:

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