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.
Servings 3
Calories 105kcal
Ingredients
- 1 cup beetroot grated
- 1 cup cooked chickpeas (garbanzo beans)
- 1 small onion finely chopped
- 1 teaspoon ginger minched
- ½ teaspoon cumin (jeera) seeds
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- juice of half lime
- 1 tablespoon coriander leaves
- 1 stalk curry leaves
- salt to taste
- 2 teaspoons 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 it aside.
- Heat oil 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 & chickpea curry along with steamed rice or any bread.
Notes
Variations
-
- You can use chopped beets instead of grated beetroot in this recipe. Cooking grated beetroot faster than chopped beets.
- You can also add a tablespoon of fresh shredded coconut.
Nutrition
Calories: 105kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 195mg | Potassium: 280mg | Fiber: 4g | Sugar: 4g | Vitamin A: 136IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 1mg