Beetroot Stirfry / Beetroot Thoran

We are having a heavy rainfall,thunder and lightning from the past few days.Few weeks back also there was strong wind along with thunder and lightning when the Internet connections were lost in many parts here.Actually at that time my Hubby was also not here,he was on a trip to India.The children were a bit scared at that time asking me when would he return.I think this is to mark the starting of winter but then once the rain stops Ac's are on.

When the wifi net connection was fully cut,that is no access to the Internet social world-no blogging no Face book or watts app chats,it was living in a completely different world,but then may be it was to realize that there is a world without all these that is talking to neighbours face to face,talking on land lines etc :)

On to today’s recipe it’s a simple stir fry.Sometime ago actually its been 3 years now…when I had problem with my knees,I had the physiotherapy sessions thrice weekly, it was in the mornings so we would return home buying the lunch parcel from the nearby restaurant and go home.Because by the time we reach home even the kids would reach.The two things that changed daily in their menu was the kheer and the stir fry.sometimes it would be Beans stir fry or this.Then there was this beetroot stir fry which till that time I was not interested in making but having it from there now some days this stir fry is also sometimes included in our lunch.There is already a beetroot recipe that is the Beetroot Milkshake on my blog.If interested please check.

    The taste of the shredded beetroot pieces is elevated with the bite of chana dal/Split chick peas in between.Now off to the recipe:

Ingredients
Beetroot shredded   2 cups
Split chickpeas   1/4 cup
Onion chopped   1/2 of 1 medium
Green chillies     3 slit
Turmeric powder  1/4 tsp
Coconut grated  1/3 cup
Cumin seeds   1/2 tsp
Garlic clove   1 
Mustard seeds    1/4 tsp
Oil    2 tsp
Curry leaves   a few
Method
-Soak the split chick peas for half an hour and then cook it in a sauce pan with 3/4 cup of water.Cook till soft but not mushy.Drain this and keep aside.
-Grind the shredded coconut along with cumin seeds and garlic.Keep this aside.
-Heat oil in a wok and splutter the mustard seeds.Once spluttered add in the curry leaves,then add the chopped onion along with the shredded beetroot and green chillies.
-Add salt and turmeric powder and stir well in between till the beetroot is cooked.
-Now add in the cooked Dal and the ground coconut.Mix well.Keep covered for 2-3 minutes and then switch off the flame.Serve as a side dish with rice.