BLACK CHICKPEAS & BEETROOT THORAN

BLACK CHICKPEAS & BEETROOT THORAN

This dish is a combination of black chick peas & beetroot cooked with grated coconut. A combination of pulses with vegetables increases the nutrient content of that dish. Pulses are protein rich where as vegetables are full of vitamins.

Ingredients

  • A. Grated Beetroot - 2 small no.s, cooked black chick peas (soak chickpeas overnight & pressure cook with salt and a pinch of turmeric)
  • B. Grated coconut, chilly powder, a pinch of turmeric powder
  • C. For seasoning: small onion sliced, dried red chilly, curry leaves, mustard, a pinch of urid daal, oil

Directions

1. In a frying pan, splutter mustard seeds in hot oil and add the items for seasoning. When done, add the chilly & turmeric powders. Now add the grated Beetroot, salt to taste, cover and cook. You can add one sliced green chilly, if you prefer a little spiciness.

2. When the Beetroot is almost cooked, add the cooked chickpeas and stir well.

3. After a few minutes, sprinkle the grated coconut on top, leave it for a few minutes. Now stir well and switch off the flame.

Enjoy with curd, rice and papad.

LEAVE A REPLY

Login to comment