INGREDIENTS:
Beetroot - 3
Onion - 1 finely chopped
Moongdhal - 2 tsp
Green chillies - 2
Salt - as needed
To temper:
Oil - 1/2 tsp
Mustard seeds - 1/4 tsp
Asafoetida - a pinch
HOW TO MAKE:
Peal the skin in the beetroot and grate well with the use of grater. Keep aside. Heat oil in a kadai splutter mustard seeds and add onions. Fry well for a min and add green chillies and asafoetida. Add moongdhal and just saute them. Add the grated beetroot and mix well with dhal and onions.
Sprinkle water and allow it to cook for 5 to 6 mins. Do not add more water and it will get mash. Also do not blend hardly too. Add needed salt and just cook till it leave the raw smell of the beetroot.
Serve with Sambar, rasam and curd rice.
TIPS:
Add grated coconut instead of moongdhal. You can add both too.
Same method can be used for carrot, cabbage and snake gourd too.
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