Beetroot Curry

When I saw my dad eat this beetroot curry with rotis, I was shocked. He is a very picky eater when it comes to vegetables and I have never seen him eating beetroots till then. My mother-in-law made this curry and so I thought, my dad ate this without having any other option. After he got up from the lunch table, I went to him quickly and asked how he ate the beetroot curry. He replied with a smile in his face “It was really good”. I grew up seeing him and he was my role model even for my eating habits. So I wanted to try it out for myself and I loved the taste. From then on, this beetroot curry visits our kitchen every once in a while.

Ingredients:

1. Beetroot-1 large, peeled and chopped finely
2. Oil- 2 teaspoons
3. Mustard seeds- 1 teaspoon
4. Onion - 1 medium, chopped
5. Tomato- 1 chopped finely
6. Moong dhal- 1 fistful
7. Salt - to taste

To grind:

Grated coconut - 1/2 cup

Garlic - 3

Fennel seeds/Saunf -2 teaspoons

Green chilli- 3

Method:

1. Make a fine paste of the ingredients under the To grind section and keep it aside.
2. In a pressure cooker, heat oil and add mustard seeds.
3. After it splutters add the finely chopped onions and let it saute till it becomes soft.
4. Now add the tomatoes and saute for a minute.
5. Add the washed moong dhal and give it a quick stir. 
6. Add the chopped beetroot along with the ground mixture. Add salt and water if needed. The consistency should not be too watery nor too thick.
7. Pressure cook till one whistle and switch off the heat. Check for consistency after the pressure is released and serve with rotis.