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Beetroot fry recipe | Moong dal beetroot stir fry recipe
Simple beetroot stir fry to serve with rice or chapathi.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Prep Time
1
hour
Cook Time
20
minutes
Total Time
1
hour
20
minutes
Servings
2
to 3
Author
Swasthi
Ingredients (1 cup = 240ml )
1
beetroot
medium sized , grated or cubed very small
¼
cup
moong dal
/ pesarapappu / skinned split mung bean (use more if desired)
1
tbsp
ghee
or oil
½
tsp
mustard
¾
tsp
cumin
/ Jeera
1 to 2
green chilies
(slit and deseeded, use as needed)
1
red chili
broken , optional
1
Pinch
hing
1
garlic clove
chopped finely optional
1
sprig
curry leaves
¾
tbsp
chana dal
¾
tbsp
urad dal
Salt
as needed
Turmeric
as needed
How to make the recipe
Wash moong dal until the water runs clear. Soak it enough water for about an hour, if possible 2 hours. Drain the water from dal completely.
Heat a pan with ghee or oil.
Add mustard, cumin, chana dal, urad dal and chili. Saute until the dals turn golden.
Add hing and then beetroot, soaked dal and turmeric.
Stir and cook for 2 to 3 mins.
Cover and cook on a low heat until the dal turns soft.
Add salt and stir.
Turn off the stove once the dal is cooked completely.
You can add some coriander leaves if desired.
Serve beetroot stir fry with plain rice.
NUTRITION (estimation only)
Calories:
224
kcal
|
Carbohydrates:
28
g
|
Protein:
10
g
|
Fat:
8
g
|
Saturated Fat:
4
g
|
Cholesterol:
19
mg
|
Sodium:
127
mg
|
Potassium:
477
mg
|
Fiber:
12
g
|
Sugar:
5
g
|
Vitamin A:
250
IU
|
Vitamin C:
58.6
mg
|
Calcium:
27
mg
|
Iron:
3.7
mg