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Traditional Heritage
Beets Dal
Ingredients
- 1 cup Beets / 1 medium Beetroot
- 1 cup cooked toor dal
- 1 tbsp oil
- 3–4 green chillies
- 2 red chillies
- 1 tsp urad dal
- ½ tsp mustard seeds
- ½ tsp asafetida
- 4–6 curry leaves
- ½ tsp turmeric
- 2 Roma tomatoes or ½ cup tomatoes
- Salt to taste
Directions
- Peel the skin of the beetroot, wash and pressure cook in a pressure cooker for 2–3 whistles.
- Toor dal can also be cooked along with the beets or separately in an Instant Pot for 12 minutes.
- Heat a pan and add the oil.
- When the oil is hot, add the mustard seeds and allow them to crackle.
- Next add the urad dal, red chillies and curry leaves and roast for less than a minute till the urad dal turns golden.
- Slit the green chillies and add them along with the asafetida.
- Next add the chopped tomatoes and 1 cup of water and allow it to boil.
- Add the cooked beets along with the turmeric and salt.
- Add the cooked toor dal and mix well. Cook until the dal comes to a slow boil.
- Cook on medium flame for a few minutes. Once the entire dal mixture comes to a boil, switch off the flame.
- Serve hot. This dal (kootu) pairs well with chapatis.
