Beetroot dal or lentil curry.
A delicious protein rich dal with all the goodness of beetroot.
Its a superbly delicious dal. Perfect accompany with steamed rice or Indian flat bread.
I did not use onion garlic in it but you can use if you want.
Arhar/toor dal or split pigeon peas is a most favourite dal of my son. So I always try to make it in some different ways.
I have shared three more dal recipes here.
Whole Masoor dal or red lentils
Dal palak or pigeon peas with spinach
Egg dal tadka
To get beetroot recipes click on the name below.
Dairy free sugar free beetroot smoothie
Black rice oats and beetroot pancakes
Pigeon peas or arhar dal or toor dal is very delicious and easy to make lentil. And not only it taste great but it is also good for our health.
There is a wide range of impressive health benefits associated with pigeon peas, including their ability to stimulate growth, manage blood pressure, prevent anemia, and boost heart health. It also aids in weight loss, improves digestion, strengthens the immune system, increases energy, and eliminates inflammation.
Added beetroot in it. Which is low in fat. Full of vitamins, potassium, iron, nitrate and packed with powerful antioxidants. Its known as super food.
And it contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein, antioxidants and soluble fibre. Not only that beetroot nutrition can also make your skin glow.
Inspired by the recipe from a blog post of my fellow blogger and friend Amrita Iyer. She made this dal with beetroot greens. Loved her recipe
Beetroot greens dal fry. Thanks Amrita for the idea of adding beetroot in toor dal.
We love the taste of beetroot so made this dal with beetroot but you can also use beetroot green as Amrita’s recipe.
Toor/arhar dal or split pigeon peas – 1/2 cup
Beetroot – 1 medium
Tomato – 2 large
Green chilli – 1 – 2
Ginger – 1 inch piece,
Cilantro or coriander leaves – handful, chopped
Dry red chilli – 1
Bay leaf – 1
Asafetida or hing – 1/4 teaspoon +1/4 teaspoon
Cumin seeds – 1 teaspoon +1/2 teaspoon
Cumin powder – 1 teaspoon
Garam masala powder – 1/2 teaspoon
Turmeric powder – 1/2 teaspoon
Red chilli powder – 1/2 teaspoon
Ghee or clarified butter or oil – 1 tablespoon
Ghee – 1 – 2 teaspoon
Water – 2 cup
1. Wash the dal or lentil and soak for 15 – 30 minutes.
2. Grate or finely chop the beetroot. Chop green chilli, cilantro and tomatoes.
3. Heat 1 tablespoon ghee or oil in a pressure cooker.
4. Add 1 teaspoon cumin seeds and let the seeds splutter.
5. Now add 1/4 teaspoon Asafetida or hing, bay leaf and dry red chilli.
See notes if you are using onion garlic.
6. Add beetroot, tomatoes, ginger and green chilli.
7. Add salt, cumin powder, turmeric powder and garam masala powder. Saute till dried up and tomato becomes mushy.
9. Add the lentil or dal. Mix well.
10. Add water and chopped cilantro or coriander leaves.
11. Close the lid. Cook for 3 – 4 whistle or until the dal becomes soft.
12. Let the pressure settle down on it’s own.
13. Take out the dal in a serving bowl.
14. Heat 1 – 2 teaspoon ghee or clarified butter in a small pan. Add 1/2 teaspoon cumin seeds. When cumin seeds starts to splutter, remove the pan from heat.
15. Add 1/4 teaspoon Asafetida or hing and dry red chilli. Stir well.
16. Pour this tempering over the dal.
Garnish with chopped cilantro or coriander leaves.
17. Serve hot with steamed rice, roti or Indian flat bread, paratha or any bread.
1. You can use any dal or lentil if you don’t have split pigeon peas or toor dal.
2. You can use onion garlic if you want. Add finely chopped 1 onion and minced garlic with bay leaf and fry till onion becomes light brown. Then add tomatoes and beetroot.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.
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