Beetroot Thoran or Poriyal

I am back after a good weekend and for some still enjoying. Well today I have a very simple and  easy  side dish to go with rice and rotis.

Ingredients:

Beetroot – 2 medium chopped in small cubes                                                                                        Fresh grated  coconut – about 2 tbsp                                                                                                        Red chillies  cut into pieces (dry) – 6 depending on your spice level                                                                Channa Dal – ¼ cup                                                                                                                                 Curry leaves – 2 sprigs                                                                                                                              Urud dal – 1 sp                                                                                                                                        Mustard – ½  tsp                                                                                                                                        Salt to taste                                                                                                                                       Coconut/cooking oil – 2 tbsp

Method:

Cook the channa dal and keep aside. Ensure its not cooked to mushy level

Use a kadai add the oil when its hot  throw in  the mustard and when it splutters add in the red broken red chilly, curry leaves and urud dal, when it turns brown add the beetroot and cover and cook  until the beet is cooked well. Add  the cooked channa dal, salt and give it a good mix and allow all the water to evoporate and becomes nice dry consistency.

When almost done now you add in the grated fresh coconut and put of the stove and its ready to serve.

Latha

Sending this :

 

http://priyaeasyntastyrecipes.blogspot.fr/2012/12/announcing-cooking-with-seed-channadal.html