1/2 cup Moong Dhal
Beet root 2-3 (Depending on size) chopped into small pieces
3 green chilies (slit)
Tomatoes – 1, cut finely
Sambhar Powder - 2 tsp
Coconut powder or fresh coconut scraped -3 tsp
Urad Dhal - 1 tsp
Red chilies - 1/2
Salt to taste
Mustard seeds + curry leaves for garnishing

Beet Root Koottu

1. Cook 1/2 cup of moong dal and keep aside. Peel skin and chop beet root into small pieces.
2. Fry urad dhal till red then add coconut + red chilies and fry this for a few seconds and keep this mixture aside.
3. Now add the cooked dhal + beet root + slit chilies + sambhar powder + salt + tomatoes (cut) and let it cook for 10 - 15 min or until the beet root is cooked .
4. Add the ground coconut mixture to the cooked beet root and let this boil for a min or so and remove it from the flame.
5. Heat ghee separately and let the mustard splutter in that, along with curry leaves. Add this to the Kootu.
6. Serve with chapaties or rice
   Serves: Main Course
   Preparation time: 15-20 minutes