Beetroot Channadal Stir-fry

Beetroot vegetable is a good tonic food for health. It contains carbohydrates, mainly in the form of sugar, and it has a little protein and fat. Beet is taken in a variety of ways. The skin should be removed before use. The leaves, like all green vegetables, should be cooked with a small amount of water and for only a short time. The fresher the beets, the better the flavour and the quicker they cook. It contains sodium, potassium, phosphorus, calcium, sulphur, chlorine, iodine, iron, copper, vitamin B1, B2, C and P. The cellulose content of the beet acts as a bulk residue, increases peristalsis. Its regular use thus prevents habitual constipation. A decoction of the beet root is highly valuable in chronic constipation and haemorrhoids...This is simple stir fry usually i prepare at home, everyone at home love this..on the way to Eating with the Season event by Maninas...

1cup Beetroot pieces
1/4cup Channa dal
1/2tsp Redchilly powder
1/4tsp Coriander powder
1/2tsp Mustard seeds+urad dal
1/4cup Grated coconut
Salt
2nos Curry leaves
1tbsp Oil

Soak channa dal for half an hour..cook until they turn tender..heat oil in a pan, add the mustard seeds n urad dal n let them splutters, add the beetroot pieces, curry leaves n cooked channadal n stir them for a while, add the red chilly powder, coriander powder n salt..stir everything for a while, add half a cup of water to the vegetables n toss everything until the water get evaporates...add the grated coconut pieces n put off the stove...

Serve them as side with any rice dishes...