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 lemon

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.
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.
8. Add lemon juice and mix well.
9. Transfer to a serving bowl.
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.