I first tasted this combo in my office foodcourt back in Bangalore years ago. Its indeed an awesome combo and its so delicious when you get a soft chickpea to bite with the beetroot.
We generally make a normal beetroot stirfry.. or grate the beeetroot and make a poriyal / thoran out of it. This is bit time consuming as you got to boil the chickpeas and then add it with beetroot.
But when I cook chole or make hummus I reserve some boiled chickpeas for this. So next day life becomes so easy to make this dish. It goes well with rice as well as rotis.
INGREDIENTS
- 1 1/2 cups chopped beetroot
- 1 cup boiled chickpeas
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp jeera
- 2 tsp Urad dal
- a pinch of hing
- 3 Green chillis
- salt as needed
- 1 tsp red chilli powder (or as per taste)
- 3 tbsp grated coconut (fresh or dessicated)
- coriander leaves to garnish
STEPS
- Heat oil in a pan, add mustard seeds followed by urad dal. Once the dal turns brown, add jeera, hing and then chopped onions.
- Saute the onions, then add slit green chillis and saute well.
- Meanwhile I microwaved the chopped beetroot with water and little salt for 5 - 6 minutes so that its 3/4th cooked.
- Once onion is well sauted, add the microwaved beetroot and saute. Then add salt, chilli powder and mi well.
- Add the boiled chickpeas too and give a stir. Sprinkle some water and close and cook for 5 - 7 minutes or until the beetroot is cooked well and soft.
- Once the beetroot is soft, add grated coconut and chopped coriander , give a nice mix and turn of stove.
- I forgot to add garlic , you can add that as well or just neglect both garlic and onion and make it a No Onion No Garlic dish.
- Microwaving the beetroot is optional , it only makes the cooking time on stovetop faster. You can also add raw chopped beetroot, saute it for long and then close and cook for longtime till its cooked soft.
- You can also use tinned chickpeas that can be added straight away to the dish though I generally refrain from tinned foods.
With Love,
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