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
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: 224kcal | Carbohydrates: 28g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 127mg | Potassium: 477mg | Fiber: 12g | Sugar: 5g | Vitamin A: 250IU | Vitamin C: 58.6mg | Calcium: 27mg | Iron: 3.7mg