Beetroot & chickpea curry

Very healthy, tasty and simple curry prepared with simple ingredients. This curry is full of vitamins and protein. You can serve this curry as a salad bowl on its own or serve along with steamed rice or roti  as a side dish.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 4 to 5 servings

Ingredients:

  1. Chickpea: 1 Cup (soaked in water for 3 hours)
  2. Beetroot: 1 medium sized
  3. Oil: 1 Tablespoon
  4. Cumin seeds: 1 Tablespoon
  5. Onion: 1 medium sized finely chopped
  6. Green chillies: 2 finely chopped (according to taste)
  7. Ginger: 1 inch cut into juliennes
  8. Garlic: 4 to 5 finely chopped
  9. Salt: ½ teaspoon
  10. Chilli flakes: ½ teaspoon
  11. Cumin powder: ½ teaspoon
  12. Coriander leaves: few leaves finely chopped
  13. Coriander powder: ½ teaspoon
  14. Juice of ½ lemonIMG_6308

Procedure:

  1. Wash and soak kabuli Chana for 3 hours. Cook kabuli Chana/ chickpea  in a pressure cooker for 20 minutes till soft and properly cooked. Drain excess water and keep aside.
  2. Cook beetroot in a pressure cooker for 10 minutes. Peel and cut Beetroot into small pieces and keep ready.
  3. Heat oil in a pan and add cumin seeds. Let cumin seeds to crackle.
  4. Add ginger and garlic and fry for a minute.IMG_6310
  5. Add finely chopped onion and green chillies and fry for 4 to 5 minutes till onions are golden brown.
  6. Add boiled chickpea and Beetroot and saute for a minute.
  7. Add cumin powder,coriander powder, Coriander leaves,salt,chilli flakes, turmeric and saute for a minute. Adjust the seasoning. Switch off the flame.IMG_6313
  8. Add lemon juice and mix well.
  9. Transfer to a serving bowl.IMG_6325
  10. Serve beetroot & chickpea curry along with steamed rice or any bread.

Note:

  1. You can also ½ cup  cooked chana dal / split chickpea for this curry.
  2. Any other cooked lentils can also be added.

 

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