Beetroot Dal Chutney

Think of the colour red and beetroot will feature prominently. This deep red colored vegetable, due to the abundant betalain pigment, is rich in a host of minerals, vitamins and antioxidants. A little of this chutney is sure to fire up the colour and nutrient quotient of your plate.

Servings – 1-2

Cooking time – 20 min

Level of cooking – Medium

Ingredients

1 Beetroot

½ tsp cumin seeds

1 tsp chana dhal

1 tsp urad dhal

3 red chilli

A handful of curry leaves

2-3 garlic cloves

¼ tsp mustard seeds

1tsp oil

Method

1. Peel the skin of the beetroot and chop it into small cubes.
2. In a pan, add oil, cumin seeds, red chilli, garlic, curry leaves, chana dal and urad dal.
3. Saute this on a low flame till the dals turn golden brown.
4. Keep this aside.
5. Now add the chopped beetroot and saute this on a medium flame without getting burnt.     Cook for 10 mins.
6. Allow it to cool. Grind this along with the dal mixture into a fine paste.
7. In a pan add a drop of oil and then add mustard seeds.
8. When it splutters, add the ground beetroot chutney.
9. Saute in a low flame for a minute.
10. Transfer it to a serving bowl.