Beetroot Chhole Curry
Beetroot and chickpea curry
Cuisine
Indian
Servings
Prep Time
4
people
10
minutes
Cook Time
20
minutes
Servings
Prep Time
4
people
10
minutes
Cook Time
20
minutes
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
Instructions
Add Oil to a pan. Add Cumin seeds, Mustard seeds and Asafoetida. Let the seeds splutter.
Add curry leaves and Onions.
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.
Add the chickpeas and mix well.
Add the shredded Beetroot.
Add the tomatoes and green chilies.
Add 1/2 cup water and cover. Cook on low heat till the water dries up.
Add raw mango powder and mix well.
Add the dry coconut and mix.
Add the coriander leaves and serve with phulkas.