Beetroot Dal Tadka

This is one of the most yummiest dal recipe ever. And this is super high in nutritional value also . This is a great vegetarian option and if you eat eggs increase the nutritional value that much by adding egg to it.

Beetroot Dal Tadka (Lentils with beetroot)

Beetroot dal anda tadka

Ingredients:

 

1. 1/2 cup of finely chopped onions
2. few curry leaves
3. 2 dried red chillies
4. 1 can shoestring cut beetroot (or 1 -2 cups fresh beetroot chopped and boiled for 1 whistle)
5. 1/4 cup each of chana dal and green or yellow moong soaked in water for 30-60 minutes
6.  2 tablespoons oil divided
7. 1/2 teaspoon each of ginger-garlic paste, cumin, mustard seeds, turmeric, chilli powder, coriander powder, salt and asoefitida.

2 Eggs if using eggs (Non vegetarian option)

Pressure cook the dal for 3 whistles and set aside.

 In a pan heat 1 tablespoon oil and make scrambled eggs with little salt. Drain and set aside (Non vegetarian option)

In a pan heat the remaining oil and add cumin, mustard seeds and 2 dried chillies and curry leaves and fry till they start to splutter. Add onions and fry for 5 minutes. Add ginger garlic paste and fry for a minute. Add bettroot and all the powder ingredients and stir well. Add the pressure cooked dal and scrambled eggs (Non vegetarian option) and stir well. Simmer for 5-7 minutes. Garnish with coriander and enjoy with Tavva Paratha