10 December 2012,03:04 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
15 minutes

Preparation Method :

  • The Tempering: Put the oil in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the seeds and dhal are brown.
  • Add the onions, tomatoes and green chili. Stir and cook for a few minutes.
  • Blend in the beetroots and remaining turmeric powder.
  • Add in the cooked dhal and cups of warm water mix gently and let it come to a boil.
  • Sprinkle cumin powder into the pan and adjust seasoning with salt, stir well. Cook uncovered till the dhal comes to a boil.
  • Simmer to low flame till the beetroots are tender. Remove from heat and serve hot.


  • 40 grams toor dhal, washed, drained and cooked to creamy consistency
  • 30 grams finely sliced onions  
  • 30 grams finely sliced beetroots
  • ½ finely chopped tomatoes
  • ½ teaspoon turmeric powder
  • 1 green chili, halved
  • Salt, to taste
  • ½ teaspoon cumin powder


  • 1 tablespoon Cooking oil
  • ¼ teaspoon fennel seeds
  • 1 tablespoon ghee
  • 4 cinnamon sticks
  • 1 bay leaf
  • ¼ teaspoon cumin seeds

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