How to Make Beetroot Mung Bean (Lentil) 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.
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
- Heat oil in a deep-bottomed pan. Throw in the mustard seeds. Let them crackle. Add cumin. Saute until they 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 gets cooked completely. 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 becomes 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
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Nutritional Information
| Nutrition Facts | |
|---|---|
| Serving size: 1 | |
| Calories | 124 |
| Calories from Fat | 18 |
| % Daily Value * | |
| Fat 2 g | 3% |
| Saturated fat 0 g | |
| Carbohydrates 14 g | 5% |
| Sugar 1 g | |
| Fiber 5 g | 20% |
| Protein 5 g | 10% |
| Cholesterol 0 mg | |
| Sodium 18 mg | 1% |
| * 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. | |
