Beetroot Chhole Sabzi

We were watching a TV show that was showing places and foods. We love watching those TV shows and we also make a mental note to go to those awesome restaurants if we ever travel to those places. We have visited some of those places and also to those awesome food places. And, other times when we watch these shows, I love seeing things and try to make them at home.

This dish is inspired from some restaurant in Kerela, India. The blogger went to a random restaurant which served authentic vegetarian food and tried Beetroot with chickpeas. It is a different combination and I found it weird to be honest. I do make Beetroot curry and Chhole but separately, never thought of them to be together.

So, I could never get an idea of the recipe except that it was beetroot shredded and had chickpeas. I added spices keeping Kerela flavors in mind. I added onions, a little tamarind and coconut. The end result was great and looked almost same as the curry we saw on TV and with taste, anyone who has tasted Kerela food can feel the connection.

Its an easy curry to make as long as you have Boiled Chickpeas. I usually soak and boil chickpeas, divide them and put them in ziploc in the freezer. I just prefer using them than using canned chickpeas. Its just a personal preference and won’t make any difference to the curry flavor.

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Beetroot Chhole Curry

Beetroot and chickpea curry

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Cuisine

Indian

Prep Time

10 minutes

Cook Time

20 minutes

Servings

people MetricUS Imperial

Ingredients

• 2 tbsp olive oil You can switch to any other of your choice
• 1/2 tsp Cumin seeds zeera
• 1/2 tsp Mustard seeds rai
• 8 No. curry leaves
• 1 No. Onion chopped
• 1/8 tsp Asafoetida Hing
• 2 tsp Ginger garlic paste
• 1/4 tsp Turmeric Powder
• 1/2 tsp Coriander powder
• 1/2 tsp Red chili powder
• 2 cups Chickpeas soaked for 8 hours and boiled. It should be 2 cups after chickpeas are boiled
• 1 No. Beetroot shredded
• 2 No. Tomatoes chopped
• 4 No. Green chilies chopped
• 1/2 tsp Salt more or less according to your taste
• 1/4 tsp Raw Mango Powder Amchoor
• 2 tbsp Dry coconut powder
• 1/4 cup Coriander leaves chopped, To Garnish

Cuisine Indian Prep Time 10 minutes Cook Time 20 minutes Servings people MetricUS Imperial Ingredients 2 tbsp olive oil You can switch to any other of your choice 1/2 tsp Cumin seeds zeera 1/2 tsp Mustard seeds rai 8 No. curry leaves 1 No. Onion chopped 1/8 tsp Asafoetida Hing 2 tsp Ginger garlic paste 1/4 tsp Turmeric Powder 1/2 tsp Coriander powder 1/2 tsp Red chili powder 2 cups Chickpeas soaked for 8 hours and boiled. It should be 2 cups after chickpeas are boiled 1 No. Beetroot shredded 2 No. Tomatoes chopped 4 No. Green chilies chopped 1/2 tsp Salt more or less according to your taste 1/4 tsp Raw Mango Powder Amchoor 2 tbsp Dry coconut powder 1/4 cup Coriander leaves chopped, To Garnish

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Instructions

1. Add Oil to a pan. Add Cumin seeds, Mustard seeds and Asafoetida. Let the seeds splutter.

   
2. Add curry leaves and Onions.

   
3. Add Ginger garlic paste and saute till the raw smell goes away. Add Coriander powder, Red chili powder and Turmeric powder. Saute for 2-3 minutes.

   
4. Add the chickpeas and mix well.

   
5. Add the shredded Beetroot.

   
6. Add the tomatoes and green chilies.

   
7. Add 1/2 cup water and cover. Cook on low heat till the water dries up.

   
8. Add raw mango powder and mix well.

   
9. Add the dry coconut and mix.

   
10. Add the coriander leaves and serve with phulkas.