Beetroot Curry with Moong Dal

Beetroot Pesarapappu Kura.

Beetroot is paired with moong dal just like carrots are. Beetroot is chopped up and cooked in tempered oil along with soaked moong dal for this curry. Moong dal can also be boiled till translucent before adding to the beetroot which accounts for a much softer version.
Makes: around 2 Servings of Beetroot Curry with Moong Dal.

Ingredients:

Beetroot 1 Large
Moong Dal 2 tbsps
Green Chiles 2
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 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 slice the green chiles.
Soak moong dal in water for 20 – 30 minutes and then strain the moong dal.

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 moong dal and cook covered for couple more minutes.
Serve beetroot curry with moong dal over plain steamed rice or wrapped in a roti.
Notes: Make sure beetroot is cooked properly.

Suggestions: If the beetroot or moong dal is not cooked properly, add a splash of water and cook covered on low flame till done.
Variations: You can also add a tbsp of shredded coconut if you wish.
Other Names: Beetroot Curry with Moong Dal, Beetroot Pesarapappu Kura.

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Beetroot Rice

Beetroot Pilaf.

Beetroot pilaf is a simple, subtle but colorful pilaf prepared with grated beetroot. Oil is tempered with couple of whole garam masala. Then grated beetroot is added and cooked along with soaked basmati rice till done. The beetroot pilaf has a hint of heat that comes from adding the garam masala during the last minute.
Makes: around 2 Servings of Beetroot Pulao.

Ingredients:

Beetroot 1 Medium
Green Peas 1/2 Cup
Basmati Rice 1 Cup
Onion 1
Red Chilli Powder 1/2 tsp
Green Chiles 2 – 3
Ginger 1 inch Piece
Garlic 2 cloves
Cumin Seeds 1/4 tsp
Caraway Seeds 1/2 tsp
Cardamom 1
Cinnamon 1 inch Long Stick
Bay Leaf 1
Garam Masala 1/2 tsp
Cilantro few Sprigs
Lemon Juice 1 tsp (optional)
Salt to taste
Oil 1 tbsp

Method of preparation:

Wash basmati rice under water and soak the rice in enough water for around half an hour.
Strain the rice and keep aside.
Wash, peel, remove ends and grate the beetroot.
Remove stems, wash and slice the green chiles.
Peel, remove ends, halve and thinly slice the onion.
Peel and mince the ginger and garlic cloves.
Wash, remove hard stems and finely chop cilantro.

Heat oil in a pan, add cumin seeds, caraway seeds, cardamom, cinnamon and bay leaf.
Fry for few seconds or until cumin seeds change color.
Add sliced onion and fry till onion turns translucent.
Stir in ginger, garlic and green chiles.
Fry for few seconds, add grated beetroot, red chilli powder and salt.
Cook covered on low flame till beetroot is cooked a little.
Now add green peas, basmati rice and 1 3/4 Cups of water.
Cook covered until all the water has been absorbed by the rice.
Uncover, stir in garam masala, lemon juice and cilantro.
Cover and give it a standing time of 3 – 5 minutes.
Fluff up the beetroot pulao and serve with raita of your choice.
Notes: Make sure not to add too much water to cook the basmati rice.

Suggestions:If the rice is not cooked well, add few splashes of water and cook covered on low flame till done.
Variations:You can also add a small piece of mace to the tempering. Chopped mixed vegetables (carrots, cauliflower, green beans, potato etc) can also be added before adding the grated beetroot.
Other Names: Beetroot Pilaf, Beetroot Pulao, Beetroot Pulav, Beetroot Rice.

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