Beetroot Dal Chutney Recipe | Possible

Beetroot dal chutney with rice


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
  1. Peel the skin of the beetroot and chop it into small cubes.

  2. In a pan, add oil, cumin seeds, red chilli, garlic, curry leaves, chana dal and urad dal.

  3. Saute this on a low flame till the dals turn golden brown.

  4. Keep this aside.

  5. Now add the chopped beetroot and saute this on a medium flame without getting burnt. Cook for 10 mins.

  6. Allow it to cool. Grind this along with the dal mixture into a fine paste.

  7. In a pan add a drop of oil and then add mustard seeds.

  8. When it splutters, add the ground beetroot chutney.

  9. Saute in a low flame for a minute.

  10. Transfer it to a serving bowl.

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