Beetroot and Black Chickpeas Poriyal/Curry

Ingredients

• Beetroot - 1, medium sized
• Black Chickpeas - 50 gms
• Shallots - 10 nos
• a pinch of Asafoetida
• Dry Red Chillies - 5
• Curry leaves - few
• Coconut grated - 3 tbsp (optional)
• Salt to taste
• Oil - 1tbsp

Method

• Soak the black channa overnight and pressure cook them and keep aside.

• Wash and peel the beetroot and chop into pieces, either pressure cook or add required water to it and cook until soft.

• Heat oil in a wok, add mustard seeds let it splutter then add asafoedtida, then add dry red chillies, curry leaves to it and fry till it changes it color.

• Add the chopped shallots and fry till it turns translucent.

• Next add the cooked beetroot, black chickpeas and salt to it and stir well and fry for 2 Min's

• Switch off the flame and add the grated coconut to it and give a stir. Serve with rice and sambhar/rasam/curd.