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Beetroot with Chana Dal

8 Sep

Beetroot Senagapappu Kura.

Chana dal is boiled in water until its just cooked. Beetroot is chopped up and cooked in tempered oil along with green chiles. Boiled chana dal is finally added to the beetroot curry along with grated coconut. Serve beetroot with chana dal with steamed rice or wrapped in roti.
Makes: around 2 Servings of Beetroot Curry with Chana Dal.


Beetroot 1 Large
Chana Dal 2 – 3 tbsps
Green Chiles 2
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Red Chiles 2
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Peel, remove ends and wash the beetroot.
Chop up the beetroot into small cubes.
Remove stems, wash and finely chop the green chiles.

Bring to boil around a cup of water, add chana dal.
Boil till chana dal is transparent and just cooked while still holding its shape.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, beetroot pieces and salt.
Cook covered on low flame for around 10 minutes or until beetroot turns soft but not mushy.
Add a splash of water if the beetroot tends to stick to bottom of the pan.
Uncover, add boiled chana dal and cook covered for another minute.
Finally stir in grated coconut and remove from heat.
Garnish with few boiled chana dal and grated coconut.
Serve beetroot curry with chana dal over plain steamed rice or wrapped in a roti.
Notes: Make sure beetroot is cooked properly.

Suggestions: If the beetroot or chana dal is not cooked properly, add a splash of water and cook covered on low flame till done.
Variations: You can also use moong dal in place of chana dal.
Other Names: Beetroot Senagapappu Kura, Beetroot with Chana Dal.