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Grated beetroot curry

Beetroot is a vegetable with an acquired taste that has been linked with better stamina, improved blood flow and lower blood pressure. Drinking beetroot juice after exercise reduces muscle soreness and helps the muscles recover. My little one loves beetroot curry, so I make this curry at least once in a week.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g beetroot
  • 2 Tbsp yellow lentils
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 red chillies
  • 2 pods garlic
  • 2 Tbsp oil
  • 1 sprig curry leaves
  • Salt to taste

Method
 

  1. Peel the beetroot and grate it.
  2. Soak the lentils for 30 minutes, then cook till soft.
  3. Heat oil in a pan, add mustard and cumin seeds. When they splutter, add red chillies, curry leaves and garlic..
  4. Add the grated beetroot and salt.
  5. Cover with a lid and allow it to cook on a low flame. Add some water if required.
  6. Once done, add cooked yellow lentils and mix well.
  7. Remove from the heat and transfer to a serving bowl. Serve hot with rice or roti.