Beetroot Onion Moong Dal Porial / Beetroot Ullipaya Pesara Pappu Kura

                           

Ingredients :

• 1 nos Beetroot
• 1 Onion chopped
• 3 Green Chillies chopped
• 2 sp Grated Coconut / Pachi Kobbari
• 2 sp Moong Dal / Pesara Pappu
• 1 pinch Turmeric Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• Curry leaves
• 2 sp Oil

Method :

• Wash and cut beetroot into small pieces.
• Cook on stove top for 5mins, next add moong dal & cook.
• When it is done remove from fire and drine.
• Heat oil in a pan add popu ingredients and fry for 2mins.
• Next add curry leaves, green chillies, onions, turmeric powder and stir.
• Fry it till translucent then add cooked beetroot pieces, salt & stir well.
• Fry for couple of mins then add grated coconut & stir.
• Stir 2 to 3mins and turn off the heat & transfer into a serving bowl.
• Beetroot onion pesara pappu kura is ready to serve.
• Serve with hot white rice.