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1/4 cup -moong dhal
1 spoon -chilli powder
1 spoon -black gram
1 spoon -mustard
1 spoon -cumin seeds (jeera)
2 cups -
How to Make Beetroot Bhath
Soak the moong dhal in water for 1/2 an hour.
After cleaning the beetroots & greens, chop the greens finely.
Keep it aside.
Grate the beetroots & keep them separately.
Heat oil in a pan and add the black gram & mustard.
When the mustard crackle, add the jeera, curry leaves & then the chopped onion & fry until golden brown.
Then add the greens & fry them.
Add the moong dhal & a cup of water or more & allow it to cook for 10 minutes.
Now add the grated beetroots , chilli powder & salt and allow it to cook on low flame for 20 minutes or until done.
Cook 2 cups of rice separately in a rice cooker/ pressure cooker.
Add the beetroot gravy with the rice & garnish with coriander. (Skip the greens if you don't get beetroot with greens)
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.