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We hope you got benefit from reading it, now let’s go back to beetroot and chickpea masala recipe. You can have beetroot and chickpea masala using 13 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to cook Beetroot and chickpea masala:
- Take 1 cup grated beetroot
- Use 1 cup cooked chickpeas
- You need 1 small onion,finely chopped
- Provide 1 tsp ginger and garlic paste
- Prepare 1/2 tsp mustard seeds
- Provide 1/2 tsp red chilli powder
- Use 1/4 tsp turmeric powder
- You need 1/2 tsp garam masala powder
- You need 1 tbsp juice of half lime cilantro (coriander) leaves
- Take To taste Salt
- You need 2 tsp oil
- Provide 6/7 curry leaves
- Take As required Grated coconut
Steps to make Beetroot and chickpea masala:
- Wash and soak kabuli Chana (chickpeas) for 6-8 hours. Cook 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 mustard seeds. Let mustard seeds to crackle. - Add curry leaves,ginger and garlic saute for 30 secs till raw smells goes away.
- Then add onion and saute for 2 minutes till they turn light brown in colour.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.Cover and cook for next 3-4 minutes over low flame with the lid on.
- Add lemon juice,garnish with cilantro (coriander) leaves and grated coconut mix well.
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