Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, beetroot channa sabzi. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Beetroot sabzi is grated beetroots cooked in a slightly spicy onion-tomato masala. A fresh, healthy and vibrant vegetable dish that tastes divine with naan or steamed rice. In this video we have cooked a very healthy recipe with Beetroot Vegetable.
Beetroot channa sabzi is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Beetroot channa sabzi is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have beetroot channa sabzi using 14 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Beetroot channa sabzi:
- Make ready 3 nos beetroot (medium sized)
- Take 1/2 cup channa / chole kabuli
- Get 1 no onion big
- Get 2 nos green chillies
- Make ready 1/2 tsp turmeric powder
- Get 1 tsp cumin powder
- Take 1.5 tsps red chilli powder
- Get 2 tsps coriander daniya/ powder
- Get to taste salt
- Prepare 1/2 cup water
- Get 1.5 tbspns oil
- Take 1/2 tsp mustard seeds
- Prepare 1 tsp cumin seeds
- Get 2 nos curry leaves springs
Learn the recipeQuick Beetroot Sabziby vahchef. Channa or chole, also known as chickpeas is one of the most popular side dishes in Indian cuisine. Chane ki sabzi can also be prepared with red grams and other lentils. Beetroot is a nutrient packed edible root vegetable.
Instructions to make Beetroot channa sabzi:
- Wash and soak kabuli channa for 6-7 hours or overnight. Then, pressure cook it for 5 whistles.
- Wash and peal the beetroots and cut it into small cubes. Add required water and cook it till soft.
- In a frying pan add oil and heat it. Add mustard and cumin seeds.
- After it splutters add sliced onions and green chillies and saute it for a minute.
- Later, add curry leaves, salt and turmeric powder.
- Saute it well in medium flame. Now add boiled kabuli Channa and Beetroot.
- Then add the spice powders - redchilli, cumin and corinder powders.
- Mix well and saute it for few minutes. Then add little water and cook it covered with a lid for 5 more minutes.
- Open the lid and see that there is no water and oil is leaving the sides of the pan. Switch off the flame and take it into a serving bowl.
- Serve it with rotis or rice.
Beetroot is such a hearty and earthy vegetable. Whenever I peel beets, I smell the scent of rain on dry earth - petrichor or மண் வாசனை. The roasted beets add a sweet earthiness to the hummus. It's not an over powering beet flavour Vibrant Roasted Beetroot Hummus. Beetroot chutney recipe for rice, dosa, pongal, paratha or phulka.
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