For the curry:
Beet root 4
Channa dal 1/2 cup
Boiling water 4 cups
Grated coconut 1 cup
For the seasoning:
Oil 4 tbsp.
Urad dal 2 tbsp.
Mustard seeds 1 tsp.
Cumin seeds 1 tsp.
Red chilies 5

Beet Root Curry

1. Cut beet root into small cubes of about quarter inch. Add little salt and pressure cook it for 2 whistles.
2. Add channa dal to the boiling water and cook it till it's soft enough to break it with your finger. It should not become mushy.
3. Heat oil in a cooking pan, add the seasoning and after it gets fried add the cooked beet root, channa dal and grated coconut. Fry for 3 minutes.
4. Serve with steamed rice or chapathi.
   Preparation time: 15 minutes