Clearcals

Serving Size 1 Small Cup (100 g)
Calories122.5 kcal
Carbs10.0 g (40.1 kcal)
Protein3.8 g (15.3 kcal)
Fats7.5 g (67.1 kcal)

Beet Narikel Torkari recipe

Name: Beet Narikel Torkari
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 Table Spoon of Bengal gram dal; 1 Table Spoon of Black gram dal; 250 Grams of Beet root; 5 Grams of Chillies green - all varieties; 1 Table Spoon of Coriander leaves; 5 Grams of Curry leaves; 50 Grams of Onion small; 2 Grams of Asafoetida; 0.5 Tea Spoon of Cumin seeds; 2 Table Spoon of Coconut kernel fresh; 0.5 Tea Spoon of Mustard seeds; 1 Table Spoon of Rice bran oil; 0.5 Tea Spoon of Salt

Beet Narikel Torkari is a good source of potassium, dietary fiber, magnesium, copper, vitamin D, vitamin E, and manganese. It helps maintain healthy skin, hair, and eyes.

Cooking time: 10 minutes

Serves: 4 persons

Ingredients

Bengal gram dal

1 Table Spoon

Black gram dal

1 Table Spoon

Beet root

250 Grams

Chillies green - all varieties

5 Grams

Coriander leaves

1 Table Spoon

Curry leaves

5 Grams

Onion small

50 Grams

Asafoetida

2 Grams

Cumin seeds

0.5 Tea Spoon

Coconut kernel fresh

2 Table Spoon

Mustard seeds

0.5 Tea Spoon

Rice bran oil

1 Table Spoon

Salt

0.5 Tea Spoon

Instructions

Peeling and Chopping

Peel the beetroots and chop them into small cubes.

Grating

Grate the coconut kernel into a coarse powder.

Seasoning

Heat the oil in a nonstick pan, add the mustard seeds, cumin seeds, chana dal (bengal gram dal), urad dal (black gram dal), curry leaves, onions, green chilies, and asafoteida. Saute them until the seeds start spluttering.

Cooking

Add the chopped beetroot to the pan with seasoning and mix it thoroughly. Cook the mixture for 15 minutes and once the beetroot pieces are tender, add grated coconut and salt. Mix the ingredients thoroughly and allow it to cook for 10 more minutes.

Serve

Once the curry is done, garnish with coriander and serve it hot with rice or roti

Nutrition Label