A smart way to cook vegetables is by adding pulses or lentils to them. It not only ups the nutrition, but also helps to vary the texture of the end product.
This beetroot sabji with chana dal packs quiet a punch. Taste bhi, health bhi!
Beetroot: 1.5 cup (peeled and cut into cubes)
Chana dal: ¼ cup
Garlic: 2 cloves
Green chilli: 1 no
Fresh coconut: ¼ cup grated
Curry leaves: 1 sprig
Mustard seeds: ¼ tsp
Coriander leaves: 1 tbsp
Rock salt: to taste
Soak chana dal in water for about an hour.
Wash and drain the soaked dal and cook it in enough water until soft but doesn’t lose shape and get pasty. That would take about 20 minutes.
Alongside steam beetroot cubes until cooked soft. Time taken would be around 15 minutes.
Grind green chilli, garlic and grated coconut without adding water.
Heat a pan, add mustard seeds and curry leaves to make a tadka.
Mix in steamed beetroot, cooked chana dal and ground coconut mix and give it a good stir for two minutes on high heat.
Turn off the flame and cover the pan.
Serve garnished with chopped coriander leaves and grated coconut.
Food group: Vegetables and lentils.
Lentils are rich in fibre and a good source of protein as well.
Veggies are loaded with enzymes and high water content. They aid in digestion and act as a daily dose of vitamins and minerals.
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