Ingredients:

• 800 grams Beetroot

• 2 tbsp Oil

• 1/2 tsp Mustard Seeds

• 1 tbsp Split Chickpeas (Chana Dal)

• 1 tbsp Split Black Gram (Urad Dal)

• 1/4 tsp Asafoetida (Hing)

• 1 Sprig Curry Leaves

• 1 tbsp Ginger (Finely chopped)

• 5 to 6 Green Chillies or 2 tsp Sambar Powder

• 2 Onions (Finely chopped)

• Salt to taste

• 1 1/2 tbsp Lemon Juice

• 1/2 cup Fresh Coconut (Grated)

• Fresh Coriander

Method:

1. Wash peel and grate the beetroot into long thin julienne (stripes).

2. Heat oil in a heavy bottom pan, and add in the mustard seeds.

3. Let the mustard seeds crack then add split chickpeas (Chana dal),

4. split black gram (Urad dal) and roast until golden brown.

5. Add the asafoetida, curry leaves and ginger. Let it cook for a few seconds.

6. Add the green chilli and sauté for a second, then add in the onions and sauté until it turns translucent.

7. Once the onions are translucent, add in the salt and mix.

8. Add in the beetroot mix well.

9. Cover and cook over medium-low heat for 10 minutes or

10. until 70% cooked.

11. (Make sure not to overcook the beetroot)

12. Once the beetroot cooked, add in the lemon juice and grated coconut mix well.

13. Cook for one more minute and turn off the heat.

14. Add some coriander, serve with chapati or rice.