May
Beetroot Dal Chutney
Think of the colour red and beetroot will feature prominently.
This deep red colored vegetable, due to the abundant betalain pigment, is rich in a host of minerals, vitamins and antioxidants. A little of this chutney is sure to fire up the colour and nutrient quotient of your plate.
- 1 Beetroot
- 1 tsp cumin seeds
- 1 tsp chana dhal
- 1 tsp urad dhal
- 3 red chilli
- A handful of curry leaves
- 2-3 garlic cloves
- 1/2 tsp mustard seeds
- 1 tsp oil
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Peel the skin of the beetroot and chop it into small cubes.
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In a pan, add oil, cumin seeds, red chilli, garlic, curry leaves, chana dal and urad dal.
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Saute this on a low flame till the dals turn golden brown.
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Keep this aside.
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Now add the chopped beetroot and saute this on a medium flame without getting burnt. Cook for 10 mins.
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Allow it to cool. Grind this along with the dal mixture into a fine paste.
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In a pan add a drop of oil and then add mustard seeds.
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When it splutters, add the ground beetroot chutney.
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Saute in a low flame for a minute.
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Transfer it to a serving bowl.
