Beetroot & Black Chickpeas Curry/Poriyal

Beetroot & Black Chickpeas Curry / Poriyal :

About:

Beetroot and black chickpeas are excellent source of nutrition, Especially they are rich in folate (folic acid) which is needed a lot during pregnancy.Lack of folate can cause heart diseases, cancer, stroke etc . And also chickpeas are good source of protein,fiber etc . So here is a simple and tasty recipe in combo of beets & chickpeas.

Ingredients:

Black Chickpeas - 1 cup

Beetroot medium size - 2 nos

Chopped onion - 1 Cup

Chopped Tomato - 1 Cup

Finely Chopped green chili - 5 - 7 nos (adjust for needed spiciness)

Ginger chopped - 1 inch

oil

Mustard Seeds

Jeera Seeds

Asafoetida

Salt

Method:

Step 1: Soak the black chickpeas in water overnight, pressure cook it and filter the water and keep it aside. Chop the beetroot into small pieces. In pan, add oil, mustard seeds, jeera seeds, asafoetida and allow to splutter. Then add the chopped onion, tomato, green chili, ginger and saute well.

Tip: You can use the filtered water from the chickpeas in preparing sambar . 

Step 2: Add the chopped beetroot. Close the pan to allow beetroot to cook well.

Step 3: Add the pressure cooked black chickpeas and salt, saute well and close the pan. Put the stove in medium for 10 - 15 mins, check beetroot is cooked well then switch off the stove.

Serve hot with Rice or Chapatti.
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