Ingredients:

• Carrot – 200g
• Beetroot – 200g
• black gram (urad ) dal – 2 tsp
• mustard – 1 tsp
• chili powder – 1 tsp
• Turmeric powder – 1/2 tsp
• curry leaves, a few
• oil – 2 tbsp
• salt to taste

Method:

1. Peel and cut carrot and beetroot into 1/2 cm cubes.
2. Heat oil in kadai, and add mustard.
3. When it starts spluttering, add dal.
4. When the dal is light brown, add curry leaves.
5. After few seconds, add the chopped vegetables.
6. Add chilli, turmeric powder, and salt. Stir well to mix.
7. Add 1/2 cup of water and cover the kadai with a lid.
8. When the water begins to boil, reduce the heat to low.
9. Cook till the vegetables are soft and all the water is absorbed.
10. Add coconut (optional), mix it well, and remove from fire.