Wednesday, December 14, 2011

Beetroot Three Ways

During my weekend visit to the local Sprouts market I saw this bunch of beetroots with their leaves and couldn’t resist them. Both my husband and I are not big fans of the vegetable but I just had to buy them. Anyway, I set out to make beetroot sabzi and plain dal when I saw that the leaves were starting to wilt a bit, so I decided to use them too. Here is what I did.
Dal with Beetroot Leaves
Ingredients (Serves 2-3)
Finely chopped beetroot leaves – 1 cup
Masoor (red lentils)/Moong dal(split mung beans) – ½ cup (I used a mix of both dals)
Chopped garlic – 2 small cloves/ 1 big clove
Finely chopped onion – 2-3 tbsps
Turmeric powder – ¼ tsp
Chilli powder to taste
Salt to taste
Oil – 1 tbsp
Water
Method
Soak the dal (s) in hot water for about half an hour to speed the cooking process.
Heat oil in a vessel; add the chopped onion and garlic to it and sauté well. Once they lose their raw smell, add the washed dal(s), chopped leaves, salt, turmeric and chilli powder and mix well. Pour enough water to cover the contents and cook until well done (20-25 minutes), while stirring occasionally. Add more water if the mixture gets thick during the cooking process. Serve hot with rice/rotis. Bon Appetit.

Beetroot Sabzi
Ingredients (Serves 2)
Grated beetroot – 1 cup
Mustard seeds – 1 tsp
Salt to taste
Lemon juice to taste
Chilli powder to taste
Grated coconut for garnish
Oil
Method
Heat oil in a pan and add the mustard seeds. Once they start spluttering, add the grated beetroot, salt and chilli powder and mix well. Cover and let it cook for about 5-6 minutes. Remove from heat, add the lemon juice, garnish with shredded coconut and serve hot. Bon Appétit.  
The leftover sabzi went into my chapathi dough and made it back to my plate as beetroot chapathis :-)


10 comments:

  1. we use beetroot to make a raita in yogurt, apart form that never used it for anything.. and use the rest of the boiled beetroot in pav bahji...gives a unique color and good for health too.
    Love Ash.

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  2. Hey Ash, I have had the beetroot raitha too, it does taste good. Do try out these recipes and let us know how you like them :-)

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  3. new to me and it luks so de;licious

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  4. Hi Faseela, then you should definitely try it :-)

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  5. you could do beetroot rasam(add grated beetroot along with tomatoes in the rasam) ... cutlet (mashed boiled beetroot and potatoes with panko crust)

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  6. Thanks for the suggestions. I have used beetroot in cutlets, but never tried the rasam :-)

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  7. First time here..Glad I reached here..Following you right away...This looks delicious..Love it anytime of the week…Totally yummy..Thanks for sharing it dear…Should try it soon…If you have time do check my blog too…

    Aarthi
    http://yummytummy-aarthi.blogspot.com/

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  8. Hi Aarthi, thanks for stopping by. Can I know how you found us? Do try our recipes and let us know if you like them. Will definitely visit you too.

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  9. wow what a wonderful recipes of using beetroot
    1st time here do visit my site

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  10. Hello Santosh, thank you for dropping by. Will definitely drop by your space.

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