A traditional Chettinad dish

Cooking instructions

Wash and peel the beetroot. Grate and steam it.

Soak the channa dal and toor dal for an hour.

In a blender add the fennel seeds, dry red chillies, salt and grind smoothly.

Now add the channa dal and toor dal to the mixture and grind coarsely without adding water.

Steam the dal mixture. After it cools crumble to fine pieces.

In a kadai heat oil and add mustard seeds, urad dal, curry leaves, small onions and fry till it turns pink.

Add the steamed beetroot and dal mixture and the salt.

On a medium flame mix well so that everything blends together.

Serve hot with rice.

What you need

Beetroot: 2-3

Toor dal: 1/2 cup

Channa dal: 1/2 cup

Onions, small: 1/2 cup

Red chillies, dried: 4-5

Fennel seeds: 1 tsp

Curry leaves: a few

Mustard seeds: 1/2 tsp

Urad dal: 1/2 tsp

Salt: to taste

Oil: 2 tbsp