Ingredients:

• 4-5- Beetroots with greens
• 1/4 cup -moong dhal
• 1 spoon -chilli powder
• 1- Onion (finely chopped)
• 1 spoon -black gram
• 1 spoon -mustard
• 1 spoon -cumin seeds (jeera)
• 5-6-curry leaves
• salt
• oil
• 2 cups – Rice

Method:

1. Soak the moong dhal in water for 1/2 an hour.
2. After cleaning the beetroots & greens, chop the greens finely.
3. Keep it aside.
4. Grate the beetroots & keep them separately.
5. Heat oil in a pan and add the black gram & mustard.
6. When the mustard crackle, add the jeera, curry leaves & then the chopped onion & fry until golden brown.
7. Then add the greens & fry them.
8. Add the moong dhal & a cup of water or more & allow it to cook for 10 minutes.
9. Now add the grated beetroots , chilli powder & salt and allow it to cook on low flame for 20 minutes or until done.
10. Cook 2 cups of rice separately in a rice cooker/ pressure cooker.
11. Add the beetroot gravy with the rice & garnish with coriander. (Skip the greens if you don’t get beetroot with greens)

Recipe courtesy of Rekha