Beetroot and Chickpea Stir Fry

Beetroot and Chickpea Stir Fry is a nutritious south Indian side dish. Very healthy, tasty and simple stir fry prepared with simple ingredients full of vitamins and protein. You can serve this curry as a salad bowl as well.

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Ingredients:

• 1 cup tightly packed ,grated Beetroot
• 1 cup cooked chole (Channa|Garbanzo Beans)
• 1 small onion, finely chopped
• 1 tsp minced ginger
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala
• 1 tbsp cilantro (coriander) leaves
• juice of half lime
• salt , to taste
• oil or ghee to (cook parathas)

HOW TO MAKE BEETROOT CHICKPEA STIR FRY STEP BY STEP

1.Wash and soak kabuli Chana (chickpeas) for 6-8 hours. Cook kabuli Chana/ chickpea  in a pressure cooker for 4-5 whistles till soft and properly cooked. Drain excess water and keep aside.

2.Heat oil in a pan and add jeera (cumin) seeds. Let jeera seeds to crackle.

3.Add curry leaves ,ginger and saute for 30 secs till raw smell of ginger goes away.

4.Then add onion and saute for 2 minutes till they turn light brown in color.

5.Then add grated beetroot ,red chilli powder and turmeric powder.Mix well and cook for another 2 minutes till beetroot turn soft. 

6.Add the cooked chickpeas ,garam masala powder ,salt and give a quick stir. Cover and cook for next 3-4 minutes over low flame with the lid on.

7.Add lemon juice ,garnish with cilantro (coriander) leaves and mix well.

8.Serve beetroot & chickpea curry along with steamed rice or any bread.

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Beetroot and Chickpea Stir Fry

Beetroot and Chickpea Stir Fry is a nutritious south Indian side dish. Very healthy, tasty and simple stir fry prepared with simple ingredients full of vitamins and protein.

Course Main Course

Cuisine south indian

Keyword beetroot chickpea stir fry, beetroot chickpea sundal

Prep Time 15 minutes

Cook Time 8 minutes

Total Time 23 minutes

Servings 3

Author bhavana

Ingredients

Measuring cup (1 cup = 250 ml)

• 1 cup grated beetroot
• 1 cup cooked chickpeas (chole|garbanzo beans)
• 1 small onion,finely chopped
• 1 teaspoon minched ginger
• 1/2 teaspoon cumin (jeera) seeds
• 1/2 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• juice of half lime
• 1 tablespoon cilantro (coriander) leaves
• few curry leaves
• salt to taste
• 2 teaspoon oil

Instructions

• Wash and soak kabuli Chana (chickpeas) for 6-8 hours. Cook kabuli Chana/ chickpea  in a pressure cooker for 4-5 whistles till soft and properly cooked. Drain excess water and keep aside.
• Heat oil in a pan and add jeera(cumin) seeds. Let jeera seeds to crackle.
• Add curry leaves ,ginger and saute for 30 secs till raw smell of ginger goes away.
• Then add onion and saute for 2 minutes till they turn light brown in color.
  
• Then add grated beetroot ,red chilli 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 next 3-4 minutes over low flame with the lid on.
  
• Add lemon juice ,garnish with cilantro (coriander) leaves and mix well.
• Serve beetroot & chickpea curry along with steamed rice or any bread.

Notes

1.You can use chopped beets instead of grated beetroot in this recipe.Cooking grated beetroot faster than chopped beets.

2.You can also add a tablespoon of fresh shredded coconut.

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