Beetroot Poriyal

• 1/2 pounds Beetroot
• 2 Tablespoons Oil
• 1 teaspoon Mustard Seeds
• 1 teaspoon Skinned And Split Black Lentils (Urad Dal)
• 5 leaves Curry Leaves Plus Additional For Garnish
• 1 teaspoon Red Chili Powder
• 2 teaspoons Curry Powder
• 1 Tablespoon Roasted Split Gram Or Potukadalai (coarsely Ground)

1. Wash and peel the beetroot and chop it into small pieces, then steam it until it's softened and drain the excess water. Keep it aside.
2. Heat oil in a pan add mustard, skinned and split black lentils and curry leaves and saute for 30 seconds.
3. Add the chili powder and curry powder and saute for another 30 seconds.
4. Add the steamed beetroot and fry it for 1 minute.
5. Add coarsely ground roasted split gram and cook it for 1 minute longer.
6. Garnish with curry leaves.

beetroot, oil, mustard seeds, black lentils, curry, red chili powder, curry

Taken from tastykitchen.com/recipes/sidedishes/beetroot-poriyal/ (may not work)