Beetroot Salad
Ingredients
1 Large Beetroot (peeled washed and grated)
2 Green Chillies (Finely Chopped)
2 tsp. Refined Oil
2 tsp. Lime Juice
1/2 tsp. Udad Dal
1 tsp. Mustard seeds
A pinch of Asafoetida
Curry Leaves for seasoning
Finely Chopped Coriander for garnishing
Method:
- In a pan heat oil and add mustard seeds. When they splutter, add asafoetida
and udad dal. When the udad dal turns light brown, add the chopped green chillies followed by curry leaves.
- Add the grated beetroot, salt to taste, chopped coriander and toss on high flame for a few seconds. The beetroot should be crisp.
- Switch off the stove, remove in a serving bowl, sprinkle the lime juice and mix well.
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