Beet-chickpeas stir fry

  

Ingredients

1 cup beetroot grated

1 cup cooked chickpeas (garbanzo beans)

1 small onion finely chopped

1 tsp ginger minced

½ tsp jeera/ cumin

½ tsp red chili pdr

¼ tsp turmeric pdr

½ tsp garam masala pdr

juice of half lime

1 tbsp coriander leaves finely chopped

1 stalk curry leaves

salt to taste

2 tsp oil

 

Preparations Wash and soak Kabuli Chana (chickpeas) for 6-8 hours. Cook chickpeas in a pressure cooker for 4-5 whistles till soft and properly cooked. Drain excess water and keep it aside. Heat oi in a pan and add jeera (cumin) seeds. Let jeera seeds to crackle. Add curry leaves and ginger, and sauté for 30 seconds, until the raw smell of the ginger has disappeared.Then add onion and saute for 2 minutes till they turn light brown. Then add grated beetroot, red chili powder, and turmeric powder. Mix well and cook for another 2 minutes till beetroot turn soft.  Add the cooked chickpeas, garam masala powder, salt, and give a quick stir. Cover and cook for the next 3-4 minutes over low flame with the lid on. Add lemon juice, garnish with cilantro (coriander) leaves and mix well. Serve beetroot & chickpeas curry along with steamed rice or any bread/ roti with raita.

It is easier and faster to cook beets when it is grated. 

 

 

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