The health benefits of Beets are immense. They provide protection against Heart Disease, Beets’ Betaine Helps Lessen Inflammation, increases stamina, reduced blood pressure etc. June through October is the best season for finding beets and sure enough, we are finding beautiful beets along with its leaves in our grocery store.
In our house we are fond of Beets, however I prefer it cooked, where as DH likes to eat it raw as part of salads. DH was out of town for a few days, so I decided to try this Beetroot Curry. I enjoy the sweet taste of vegetables, cooked in a hot coconut curry, made of cumin seeds and green chillies. I also decided to add the beet leaves (not a whole lot) and Toor Daal(lentils) to make it whole some and nutritious. I liked the taste and went well with Rice as well as Chapathis.
Ingredients:
- 1 medium beetroot
- Beet leaves (optional)
- ¾ cup chopped onion
- ½ cup Toor Daal
- Curry leaves
- Oil
- Mustard seeds
Masala to grind
- Salt
- ½ cup Shredded coconut
- 2-3 green chillies
- ½ tsp Coriander seeds
- 2 tsp Cumin seeds
Method:
- Peel the beetroot and chop into cubes. Clean the leaves and chop them finely.
- Pressure cook the Toor Daal, beetroots, beet root leaves (optional) in sufficient amount of water.
- Meanwhile grind the coconut, salt, green chillies, coriander seeds, cumin seeds along with water to a fine paste.
- Take a heavy bottom pan/kadhai add oil and then splutter the mustard seeds, add cumin seeds.
- Next add onions and sauté until it turns transparent.
- Mix in the coconut paste and stir until the raw taste of coconut is gone. Finally add the cooked daal and beetroot. Boil for a while and then cover and allow simmering. Check for taste and adjust the seasonings.
This goes well with Rotis/Chapathis and as a side dish with Rice.
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