Beetroot channa sabzi

Name: Beetroot channa sabzi
Ingredients: 3 nos beetroot (medium sized); 1/2 cup channa / chole kabuli; 1 no onion big; 2 nos green chillies; 1/2 tsp turmeric powder; 1 tsp cumin powder; 1.5 tsps red chilli powder; 2 tsps coriander daniya/ powder; to taste salt; 1/2 cup water; 1.5 tbspns oil; 1/2 tsp mustard seeds; 1 tsp cumin seeds; 2 nos curry leaves springs

1 cook is planning to make this

Divya Swapna B R @cook_7838056

So, today I'm posting the recipe of beetroot channa sabzi i.e., a dry curry. A very very simple and delicious side dish for rotis, phulkas and rice as well.
Lets quickly get into the recipe. :)

Edit recipe

Add Cooksnap

Ingredients

20 mins

3 nos beetroot (medium sized)
1/2 cup channa / chole kabuli
1 no onion big
2 nos green chillies
1/2 tsp turmeric powder
1 tsp cumin powder
1.5 tsps red chilli powder
2 tsps coriander daniya/ powder
to taste salt
1/2 cup water
1.5 tbspns oil
1/2 tsp mustard seeds
1 tsp cumin seeds
2 nos curry leaves springs

Cooking Instructions

1

Wash and soak kabuli channa for 6-7 hours or overnight. Then, pressure cook it for 5 whistles.
2

Wash and peal the beetroots and cut it into small cubes. Add required water and cook it till soft.
3

In a frying pan add oil and heat it. Add mustard and cumin seeds.
4

After it splutters add sliced onions and green chillies and saute it for a minute.
5

Later, add curry leaves, salt and turmeric powder.
6

Saute it well in medium flame. Now add boiled kabuli Channa and Beetroot.
7

Then add the spice powders - redchilli, cumin and corinder powders.
8

Mix well and saute it for few minutes. Then add little water and cook it covered with a lid for 5 more minutes.
9

Open the lid and see that there is no water and oil is leaving the sides of the pan. Switch off the flame and take it into a serving bowl.
10

Serve it with rotis or rice.