Ingredients:

• 1/2 a cup moong dal.
• 3 med. sized beetroots.
• 1 big onion.
• 2 med. Sized Tomatoes
• 2 – 3 green chillies.
• 4 – 5 flakes of garlic.
• 1/2 teaspoon of pepper.
• 1/2 teaspoon of cumin seeds.
• 1 teaspoon of rice.
• 2 teaspoons of sugar.
• Little curry leaves.
• Coriander leaves for garnishing.
• 1 teaspoon of Lime juice.
• 2 teaspoons of ghee.
• Salt to taste.

Method:

1. Cut the onions, tomato and beetroot into small pieces. Heat ghee in a tava, allow the curry leaves to splutter and add the onions first, when golden brown tomato and then beetroot.
2. Grind chillies, pepper, rice and cumin seeds in the mixie and add it to the vegetables.
3. Add sugar. Add salt and allow the ingredients to cook to 10 – 15 minutes, till beetroot is cooked.
4. Add cooked moong dal to the cooked vegetables for 5 minutes in low flame.
5. Remove it from the tava and add lime. Garnish it with coriander. 20 – 25 minutes Serve it with plain rice or chappatis.

Recipe courtesy of Viji Govindaraj