Beetroot Poriyal

After the carrot poriyal, am here with a simple beetroot poriyal recipe. It is an easy one to make except the chopping of the beetroot. When i was a kid, i used to have this poriyal with curd rice. Loved the pink colored curd rice! 

Beets are very nutritious  and knowing its health benefits, I try to include this atleast once in two weeks in our diet.

Ingredients

Beet Root – 2 
Red Chillies – 2 
Cumin seeds/Jeera – 1 teaspoon
Onion – 1 medium sized
Curry leaves – few
Oil – 1 tablespoon
Mustard seeds – ½ teaspoon
Urad dhal – 1 teaspoon
Bengal gram dhal / Split peas - 2 tablespoons
Coconut gratings – 2 tablelspoon
Salt – 1 teaspoon

Directions

Remove the skin fro the beetroot and chop it. Soak the split peas in a little water for about 10 to 15 minutes. Chop the onion and red chillies.

In a pan, heat oil and add the mustard seeds, cumin seeds and urad dhall. Once they start spluttering, add the red chillies, curry leaves and onion. Fry till the onion turns translucent. Then add the chopped beetroot and the soaked chickpeas. Season with salt. Add half cup of water and close with a lid. Cook until the beetroots turn tender. Finally add the coconut gratings and mix well.

You can skip the splitpeas if you dont like. However it adds a different flavor to the poriyal.

Serve warm with rice and dhall!