Beetroot Masala Dal is your answer when looking for an iron rich meal with a good combination of protein. Enjoy Beetroot Masala Dal with dal or roti with some ghee and you would know what I am talking about.
What inspired me to make Beetroot Masala Dal? Well a dear friend shared a story about visiting her mother in law first time and how she served her Beetroot Sambhar..ha ha and she thought it was blood. God ! just imagine her reaction. Well I had a good laugh on her story and can so relate to it as well. Its funny how many people don’t love this very versatile vegetable.
I have used beetroot in so many recipes that now I wonder where I can’t be used. So yes, that’s my story of Beetroot Masala Dal, Somehow I feel masala combination with Chana dal, Whole Masoor and Toor Dal goes very well. I kind of love it. But since I wanted Beetroot color to stand out, used Chana Dal. It just tastes too good. You must give it a try.
Beetroot Masala Dal
Ingredients
- 1 Boiled Beetroot
- 1/2 cup Chana Dal (soaked for 3 hrs)
- 1 Chopped Onion
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 1 Chopped Tomato
- 1 tbsp Cumin Seeds
- 1 tsp Cumin Powder
- 1 tsp Salt
- 1/2 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- 1 Bay Leaf
- 4 Pepper Corns
- 2 Cloves
- 1 Cardamom
- 1 tbsp Oil
- 1 tsp Chole Masala
- 2 tbsp Coriander Leaves
- 1 tbsp Lemon Juice
- 1 tsp Asafoetida
Instructions
Grate the Beetroot and keep aside.
Heat oil in a pressure cooker and add asafoetida , cumin seeds, bay leaf, pepper corns, cardamom, cloves .
Add onions and saute them and once they are soft add ginger garlic paste and cook.
Then add tomatoes and cook them on slow till its all mushy and done.
Next add grated beetroot and cook with cumin powder, turmeric, red chilli powder, coriander powder and salt and let it all cook nicely till all raw smell goes.
Next add soaked channa dal and Chole masala and cook on slow for another 2-3 mins.
Add around 2 cups of water and pressure cook till dal is done in around 3-4 whistles.
Serve this with garnish of fresh coriander leaves, lemon juice and tsp of ghee.