Instructions

To Prepare Beetroot Upkari/ Stirfry :

1. Take a beetroot and peel its outer skin(No need to peel the skin if the beetroot is homegrown), cut it into long thin strips and keep aside.
2. Peel a potato and cut it in the same shape as beets.
3. Heat oil in a heavy-bottomed pan, add the mustard seeds and let it crackle. Add green chili, curry leaves and let it splutter.
4. Add diced potato and saute once, then add the beetroot pieces and saute.
5. Season with salt and add little hing / Asafoetida.
6. Add water and cook on medium heat until the beets and potato pieces are cooked thoroughly.
7. Check if the water is soaked and veggies are cooked. Then add shredded coconut and mix. Switch off the flame. Healthy Tasty and quick beetroot upkari is ready to be served as a side dish with rice and dal OR just as a side dish with chapati/ roti.

To Prepare Beetroot Leaves Dal :

1. In a pressure cooker, soak masoor dal for 10 minutes(masoor dal cooks faster even if it is not soaked)
2. Chop Beetroot leaves and add to the pressure cooker with masoor dal.
3. Put oil, turmeric powder and salt to it and pressure cook for 1 or 2 whistles, depending upon the cooker you are using.
4. For the dal tadka, take a pan on medium-low to add little oil, add mustard seed, as they crackle add cumin/jeera, add green and dry red chilies, garlic pieces and saute nicely.
5. Then add shallots/ onion pieces.
6. Add tomato pieces and saute nicely till the tomatoes cook nicely.
7. Add little salt and garam masala powder and mix the masala.
8. Now add the cooked dal to the pan and bring to a boil.
9. Check for seasoning. Add lemon juice and mix.
10. Switch off the flame and dal is ready to be served!