Moong dhal 3tbsp
Onion 1 medium
Urad dhal 1/2 tsp
Chana dhal 1/2 tsp
Mustard 1/2 tsp
Cumin Seeds 1/2 tsp
Hing a pinch
Oil 2 tsp
Salt as per taste
Red Chilly powder 1/2 tsp
Peel, remove the ends and finely chop the beetroot and place in a bowl of water until required.
Finely chop the onion.
Wash and soak moong dhal for 20-25mins and strain the water.
Heat oil in a pan add mustard, when it stops spluttering add cumin seeds, chana dhal and urad dhal and fry for 2mins or until dhal changes colour to light brown.
Now add hing, and finely chopped onion and fry until onion turns slight brown.
Now drain the water from beetroot and add beetroot to the pan, cover and cook for 3-4mins.
Splash some water if the pan is getting burnt, open the lid add chilly powder, salt and moong dhal and cook for 4-5mins or until moong dhal and beetroot is done.
Serve hot beetroot with moong dhal as a side dish with rice.