Musur(Masur) Daal Bora in Beet Root Curry

Beet root has high nutritional value and is a rich source of antioxidants. It also contains potassium, magnesium, iron, vitamin A,C. B6, proteins, carbohydrates and folic acids. Beet root helps in controlling blood pressure and helps in fighting various heart diseases. The blood rich color of beet is extremely attractive and the vegetable itself has a nice flavor.

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Ingredients

Beet root: 1 diced into cubical pices
Potato: 1 diced into cubical pieces
Masur daal pakora/bora: A cup of masur daal is soaked in water for 30 minutes and then made into a paste in the mixer grinder
Ginger paste: 1 teaspoon
Green chillies: 3-4
Dried redchillies: 2
bay leaves: 2
panch foron
Refined oil
Turmeric powder
Jeera/Cumin powder
Salt to taste
Water

Method

Take the masur daal paste, add some kalonji to it, a pinch of turmeric powder, a pinch of salt and a pinch of baking powder.Mix it well. Take a frying pan and add some refined oil in it. Once the oil gets heated up make small balls of masur daal and release it into the oil. Fry it golden brown and keep it aside.

Take some oil separately in a kadhai. Add some oil and when the oil gets heated up add a teaspoon of panch foron, bay leaves/tej patta, dried red chillies to it.Let it splutter for some time. Then add the diced beet root pieces and the potato pieces. Saute them well in the oil for about 10 minutes.

 

Then add the green chillies and the ginger paste. Then add some cumin powder, turmeric powder and salt to taste. Mix well and add water little by little. Finally when the gravy becomes thick add the musur daal bora/pakora and let it simmer for sometime. Swirch off the flame when the gravy enters the bora/pakora and it becomes juicy. Serve hot with rice.