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.
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.