Beetroot Dal Or Lentil Curry

Beetroot dal or lentil curry.
A delicious protein rich dal with all the goodness of beetroot.
Its a superbly delicious dal. Perfect accompany with steamed rice or Indian flat bread.
I did not use onion garlic in it but you can use if you want.

Arhar/toor dal or split pigeon peas is a most favourite dal of my son. So I always try to make it in some different ways.
I have shared three more dal recipes here.
Whole Masoor dal or red lentils

Dal palak or pigeon peas with spinach

Egg dal tadka

To get beetroot recipes click on the name below.

Beetroot shot

Dairy free sugar free beetroot smoothie

Beetroot rice

Black rice oats and beetroot pancakes

Beetroot appe

Beetroot cutlets

Pigeon peas or arhar dal or toor dal is very delicious and easy to make lentil. And not only it taste great but it is also good for our health.
There is a wide range of impressive health benefits associated with pigeon peas, including their ability to stimulate growth, manage blood pressure, prevent anemia, and boost heart health. It also aids in weight loss, improves digestion, strengthens the immune system, increases energy, and eliminates inflammation.
Source

Added beetroot in it. Which is low in fat. Full of vitamins, potassium, iron, nitrate and packed with powerful antioxidants. Its known as super food.
And it contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein, antioxidants and soluble fibre. Not only that beetroot nutrition can also make your skin glow.

Inspired by the recipe from a blog post of my fellow blogger and friend Amrita Iyer. She made this dal with beetroot greens. Loved her recipe
Beetroot greens dal fry. Thanks Amrita for the idea of adding beetroot in toor dal.

We love the taste of beetroot so made this dal with beetroot but you can also use beetroot green as Amrita’s recipe.

Recipe

Toor/arhar dal or split pigeon peas – 1/2 cup

Beetroot – 1 medium

Tomato – 2 large

Green chilli – 1 – 2

Ginger – 1 inch piece,
grated

Cilantro or coriander leaves – handful, chopped

Dry red chilli – 1

Bay leaf – 1

Asafetida or hing – 1/4 teaspoon +1/4 teaspoon

Cumin seeds – 1 teaspoon +1/2 teaspoon

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon

Ghee or clarified butter or oil – 1 tablespoon

Ghee – 1 – 2 teaspoon

Water – 2 cup

Method

1. Wash the dal or lentil and soak for 15 – 30 minutes.

2. Grate or finely chop the beetroot. Chop green chilli, cilantro and tomatoes.

3. Heat 1 tablespoon ghee or oil in a pressure cooker.

4. Add 1 teaspoon cumin seeds and let the seeds splutter.

5. Now add 1/4 teaspoon Asafetida or hing, bay leaf and dry red chilli.
See notes if you are using onion garlic.

6. Add beetroot, tomatoes, ginger and green chilli.

7. Add salt, cumin powder, turmeric powder and garam masala powder. Saute till dried up and tomato becomes mushy.

9. Add the lentil or dal. Mix well.

10. Add water and chopped cilantro or coriander leaves.

11. Close the lid. Cook for 3 – 4 whistle or until the dal becomes soft.

12. Let the pressure settle down on it’s own.

13. Take out the dal in a serving bowl.

14. Heat 1 – 2 teaspoon ghee or clarified butter in a small pan. Add 1/2 teaspoon cumin seeds. When cumin seeds starts to splutter, remove the pan from heat.

15. Add 1/4 teaspoon Asafetida or hing and dry red chilli. Stir well.

16. Pour this tempering over the dal.
Garnish with chopped cilantro or coriander leaves.

17. Serve hot with steamed rice, roti or Indian flat bread, paratha or any bread.

Notes

1. You can use any dal or lentil if you don’t have split pigeon peas or toor dal.

2. You can use onion garlic if you want. Add finely chopped 1 onion and minced garlic with bay leaf and fry till onion becomes light brown. Then add tomatoes and beetroot.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Dal Palak Or Pigeon Peas With Spinach

Dal palak or pigeon peas with spinach.
A delicious, healthy and easy to make lentil. Make it thick or thin as per your choice. You can serve this delicious dal with steamed rice or roti.

Pigeon peas or tuar dal or arhar dal can be delicious with cumin, hing or garlic tadka or tempering. But today we will make it more healthy and delicious with spinach or palak.

And we all know about low calorie and low fat spinach.
Popeye was definitely on to something. Spinach is a super food loaded with tons of nutrients in a low calorie package. Dark, leafy greens like spinach are important for skin, hair, and bone health. They also provide protein, iron, vitamins, and minerals.
Source

Pigeon peas or tuar dal are low in fat, very high in protein and dietary fiber.
As well as being a good source of fiber and protein, pigeon peas contain various other healthy nutrients. They contain vitamin C and several member of the B vitamin family including folate and thiamin. They also come with a number of essential minerals including iron, manganese, potassium, and phosphorus.
Source

This dal is very easy to make. If you want you can omit ghee or clarified butter. You can use refined oil instead of ghee. In that case add at least 1 teaspoon ghee add the end for flavour.

Recipe

Pigeon peas or Tuar dal/arhar dal – 1/2 cup

Spinach – 3 cup, cleaned, washed and finely chopped

Tomato – 2 medium, chopped

Green chilli – 1 – 2 chopped

Garlic – 4-5 cloves, crushed or grated

Cilantro or coriander leaves – handful, chopped

Ginger – 1 inch piece, grated

Salt to taste

Cumin powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Cumin seeds – 1 teaspoon

Hing or asafetida – 1/4 teaspoon

Ghee or clarified butter – 2 tablespoon

For tadka or tempering

Ghee or clarified butter – 1 teaspoon

Cumin seeds – 1/2 teaspoon

Hing or asafetida – a pinch

Dry red chilli – 1 – 2

Kasmiri red chilli powder – 1/2 teaspoon

Method

Soak tuar dal or pigeon peas for 30 minutes. Boil the dal with salt and turmeric powder in a pressure cooker until dal becomes soft.

Heat 2 tablespoon ghee or clarified butter in a pan. Add cumin seeds. When cumin seeds starts to splutter add Asafetida or hing.

Now add chopped tomatoes, garlic, ginger and green chilli. Saute till tomatoes become mushy.

Add chopped spinach and cumin powder.
Saute for 2-3 minutes or until the spinach becomes soft.

Add boiled dal. Add water as require. If you want thick dal don’t add much water.

Let it boil on low flame for 8-10 minutes or till you get your desired consistency.
Taste and adjust the seasoning. Add chopped cilantro or coriander leaves. Mix well and remove from heat.

Heat 1 teaspoon ghee or clarified butter in a pan. Add cumin seeds and dry red chilli. When the seeds starts to splutter add hing or asafetida and switch off the flame.

Now add kashmiri red chilli powder and pour the tempering into the dal.

Serve hot with steamed rice, roti or Indian flat bread, paratha or any bread.

 

Note

1. If you want you can omit ghee or clarified butter. You can make it with refined oil.

2. If you are using refined oil add at least 1 teaspoon ghee or clarified butter at the end for flavour.

 

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