The other day when we had been to the grocery stores, we found fresh and colorful beetroots along with it’s beautiful leaves and stems. Beets are an excellent source of the B vitamin, folate, and a very good source of manganese and potassium. Beets are a good source of dietary fiber, vitamin C, magnesium, iron, copper and phosphorus.
The greens attached to the beet roots are delicious and can be prepared like spinach or Swiss chard. They are incredibly rich in nutrients, concentrated in vitamins and minerals as well as carotenoids such as beta-carotene and lutein/zeaxanthin. Source
Ingredients for Sambhar
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½ cup toor daal
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1 ripe tomato
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1 medium onion
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4-5 curry leaves
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3 Tbsps sambhar powder
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½ Beetroot along with leaves and stems
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Tamarind juice
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2-3 red chillies
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Jeera, mustard, oil, salt
Preparation:
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Clean the beet and peel the skin and dice it all, including the leaves and stems.
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Pressure cook the toor daal with little jeera, beets, leaves, stems.
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Meanwhile dice the tomato, onions into small pieces and keep aside.
Method:
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Heat 3 tsp of oil in a vessel and add the mustards. After they splutter, add jeera and curry leaves and reduce the heat a bit.
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Next cut the red chillies into small pieces add to this and fry for a little while.
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Add the diced onions and sauté until they become transparent.
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Add the finely diced tomatoes, salt and let it cook for a while until the water from the tomato disappears.
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Add about 3 Tbspoons of Sambhar powder and mix well. Stream in little bit of oil so that the powder mixes well and cooks with the rest of the ingredients.
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Add the tamarind paste and cook again.
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Next add the mashed toor daal and let it boil for about 5- 10 minutes.
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Check taste and if necessary, add more powder, salt, tamarind.
This tastes good when it is a bit tangy, so go little extra with the tamarind or tomatoes.
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