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Saturday, February 9, 2019

Beetroot Dal (Tove)

1 large Beetroot
1 large Tomato
1 medium sized Onion
1/2 tsp dried Fenugreek Leaves / Kasuri Methi
1/4 cup Bengal Gram seeds / Kadle bele
2 cups Yellow Lentils / Togari bele / Toor Dal
Small grape sized Jaggery
1/2 tsp Turmeric powder
2 - 3 Green Chillies
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1 - 2 strands of Curry leaves
4 - 5 stands of  Coriander leaves
Big pinch of Asafoetida powder
Salt to taste
2 tsp Oil

Wash yellow lentils, bengal gram seeds in water for about 2-3 times and keep them aside. Remove the outer skin of beetroot and chop them into medium sized pieces as shown in the picture below. Chop onion, tomato into small pieces as shown in the picture below. Cut green chillies into two halves.

Put mustard seeds, cumin seeds and oil in a pressure cooker pan. Once it starts spluttering, add curry leaves, green chillies, asafoetida powder, chopped onion, dried fenugreek leaves and turmeric powder. Fry them for about 3-4 mins in medium flame, until onion becomes light golden in colour.

Add tomato, salt and fry them for about 4-5 mins in medium/low flame.

Add chopped beetroot, salt, jaggery, washed lentils and mix them well.

Add required amount of water and cook them well. (4-5 Whistles).

Once the pressure goes off, add the required amount of wanter, salt and bring it to boil. Add chopped coriander leaves, mix them well and switch off the flame.

Mix well before serving. It goes well with Rice.