BEETROOT MOONG DAL

INGREDIENTS
1 medium sized grated beetroot (grate from small sized holes)
1 cup moong dal (yellow lentils)
4 cups water
3-4 tbsp ghee or oil
1/4 tsp hing (Asafoetida)
1 tsp turmeric powder(haldi)
1 tsp coriander powder
1/2 tsp cumin seeds
1 chopped onion
1 cup grated tomato
1/4 tsp kasuri meethi
salt to taste
some chopped coriander leaves for garnishing)

NOTES:
1. IF MAKING THIS DAL FOR BABY DON'T ADD ONION AND TOMATO AND OTHER SPICES, JUST GIVE SIMPLE TADKA OF GHEE WITH HING AND CUMIN SEEDS (JEERA)

2. YOU CAN ADD CHOPPED OR GRATED GINGER-GARLIC.

3. MAKE SURE TO GRATE THE BEETROOT FROM SMALLER HOLES FOR FINE TEXTURE.



METHOD
Grate one beetroot and keep aside.

Take 1 cup dal and wash it at least 5-6 times. Keep aside.


In deep pan add 4 cups water, let it boil, add salt and turmeric powder, grated beetroot and washed dal. After one boil, reduce the flame to low and cover with lid. Let it cook. It takes around 15-20 minutes for dal to cook.

By the time dal is getting cooked, let's make tadka. If you are using this dal for baby, take out 1/2 cup or desired ratio aside before adding tadka to dal.

In pan, heat ghee, add hing and jeera. Let it turn brown.

Add chopped onion, saute till it becomes golden in colour. Add grated tomato. Add coriander powder and let it cook till it start leaving oil.

Turn off the flame. Pour this tadka in cooked dal. Add some crushed kasuri meethi. Garnish with coriander leaves and serve hot.


Pictorial:










1. Grate beetroot and keep aside.











2. Wash dal. Boil 4 cups of water for 1 cup dal in deep pot. Add grated beetroot and dal with salt and turmeric powder.

3. Bring it to boil.

4. After one boil, close the lid and let it simmer on low flame till the time dal is cooked.

5. It takes around 20-25 minutes for dal to get cook.

6. Heat oil or ghee in pan, add cumin seeds and hing.

7. Saute onions till golden in colour.

8. Tomato paste. Once it start leaving the sides of pan add in cooked dal.

9. Add tadka and top with kasuri meethi.

10. Garnish with chopped coriander leaves and serve.