Step 1

Wash moong dal and pressure cook it with 1 1/4 cups water till it turns soft. Alternatively boil moong dal with enough water till it turns soft.

Step 2

Meanwhile boil the beetroot in enough water till it turns soft. You could instead pressure cook the whole beetroot in enough water for 3-4 whistles or till the beetroot turns soft. Peel the skin of the beetroot and grate it. Set this aside.

Step 3

Finely chop onions and garlic. Roughly chop the green chilli.

Step 4

Heat oil in a kadai or pan. Add mustard seeds. Once they splutter, add cumin seeds.

Step 5

When cumin seeds change color, add the chopped onions, garlic, green chillies and fennel seeds.

Step 6

Fry till onions turn almost golden brown in color.

Step 7

Now add the grated beetroot along with salt and the spice powders. Mix well and saute for a minute.

Step 8

Add the cooked moong dal lentils with 1/2 cup water.

Step 9

Let this simmer on low heat for 6-7 minutes or till the gravy thickens to desired consistency. Keep stirring occasionally to prevent the dal from sticking to the pan. Then remove from heat and garnish with chopped coriander leaves.

Step 10

Beetroot dal is now ready to be served.