Beetroot Porial

Ingredients 

• 3-4 medium Beetroot cut into small cubes
• 1/4 cup scraped fresh coconut 
• 1/2 teaspoon mustard seeds
• 2 teaspoons split Bengal gram (chana dal)
• 1 teaspoon split black gram skinless (dhuli urad dal)
• 2 green chillies, slit
• 10-12 curry leaves
• Salt to taste
• 1 tablespoon oil
• 1 tablespoon chopped fresh coriander leaves 

Method

1. Heat oil in a non-stick pan. Add mustard seeds and allow them to splutter. Add chana dal and urad dal and sauté till lightly brown.
2. Add green chillies and curry leaves. Stir and add beetroot and mix well. Add salt and mix. Sprinkle 1-2 tbsps water and cover the pan. Cook for 2-3 minutes.
3. If you like the beetroot to be softer, cook for some more time. Add coconut and coriander leaves and mix well. Serve hot.

Nutrition Info