Ingredients40 m servings 321 cals
- Place the beets and potatoes in separate bowls, each with enough water to cover. Set aside to soak until you need them.
- Heat the oil in a large skillet over medium-high heat. Cook the lentils, mustard seed, cumin seed, and red chile peppers in the hot oil until the seeds begin to splutter, about 30 seconds. Stir the asafoetida and curry leaves into the mixture and cook another few seconds.
- Drain the beets and potatoes and add to the skillet. Cook and stir until they begin to brown, about 5 minutes. Reduce heat to medium-low, cover, and continue cooking until the potatoes and beets are soft, about 20 minutes more. If there is excess water in the pan, increase the heat to high and cook until the water evaporates completely. Stir the red pepper and coconut into the mixture and serve immediately.
Per Serving: 321 calories; 9 g fat; 55.3 g carbohydrates; 7.9 g protein; 0 mg cholesterol; 217 mg sodium. Full nutrition
ReviewsRead all reviews 4
Really interesting dish. The coconut flake added at the end really makes it awesome. I suggest more oil in the bottom of the pan (I have stainless steel and it kept sticking). Would also suggest...
We liked the flavor of this dish, but I suggest that you double cumin and mustard seeds, because the spice flavor is a little subtle. The coconut gives an extra kick and makes the flavor a littl...
This was really tasty, the peppers I used made it a little too hot, but it went down well with a glass of milk. I didn't have fresh curry leaves so I used a little curry powder, otherwise I foll...