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)
Ingredients:
Beetroot Dal Tadka (Lentils with beetroot)
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| Beetroot dal anda tadka |
- 1/2 cup of finely chopped onions
- few curry leaves
- 2 dried red chillies
- 1 can shoestring cut beetroot (or 1 -2 cups fresh beetroot chopped and boiled for 1 whistle)
- 1/4 cup each of chana dal and green or yellow moong soaked in water for 30-60 minutes
- 2 tablespoons oil divided
- 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
