Beetroot and chickpea masala

Name: Beetroot and chickpea masala
Cuisine: Indian
Ingredients: 1 cup grated beetroot; 1 cup cooked chickpeas; 1 small onion,finely chopped; 1 tsp ginger and garlic paste; 1/2 tsp mustard seeds; 1/2 tsp red chilli powder; 1/4 tsp turmeric powder; 1/2 tsp garam masala powder; 1 tbsp juice of half lime cilantro (coriander) leaves; To taste Salt; 2 tsp oil; 6/7 curry leaves; As required Grated coconut

Subhalaxmi Samantaray @cook_17576378

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Subhalaxmi Samantaray @cook_17576378

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Ingredients

1 cupgrated beetroot
1 cupcooked chickpeas
1small onion,finely chopped
1 tspginger and garlic paste
1/2 tspmustard seeds
1/2 tspred chilli powder
1/4 tspturmeric powder
1/2 tspgaram masala powder
1 tbsp juice of half lime cilantro (coriander) leaves
To tasteSalt
2 tspoil
6/7 curry leaves
As requiredGrated coconut

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Steps

1

Wash and soak kabuli Chana (chickpeas) for 6-8 hours. Cook chickpea in a pressure cooker for 4-5 whistles till soft and properly cooked. Drain excess water and keep aside.
2

Heat oil in a pan and add mustard seeds. Let mustard seeds to crackle.
Add curry leaves,ginger and garlic saute for 30 secs till raw smells goes away.
3

Then add onion and saute for 2 minutes till they turn light brown in colour.Then add grated beetroot,red chilli powder and turmeric powder.Mix well and cook for another 2 minutes till beetroot turn soft.
4

Add the cooked chickpeas,garam masala powder,salt.Cover and cook for next 3-4 minutes over low flame with the lid on.
5

Add lemon juice,garnish with cilantro (coriander) leaves and grated coconut mix well.