Beet Palya
Ingredients
| beets: 3 cups (cubed) |
| vegetable oil: 2 tsp |
| asafoetida: 1/8 tsp |
| black mustard seed: 1/2 tsp |
| cumin seed (whole): 1/2 tsp |
| black lentils: 1 tsp |
| chana dal beans: 1 tsp |
| curry leaves: 2 leaves |
| dry red chili peppers: 1 pepper |
| ground turmeric: 1/2 tsp |
| salt: 1 tsp |
| coconuts (shredded): 2 Tbl |
| lemons: 1/2 (juiced) |
| fresh cilantro (coriander): 1 Tbl |
Credit: abcdsofcooking.blogspot.com
Palya is the name for a dry curry that's made in the southern Indian state of Karnataka. This style of curry usually consists of seeds and dry dals that are fried with chili and curry leaf.
Prep: 15 min · Cook: 25 min · Servings: 4
Dinner, Lunch
Method
Cut beets into small cubed pieces. In a pan heat oil under a medium flame. Put in a good pinch of hing. When it is golden, add the seeds and dal.
When the urad dal starts to become brown, add the curry leaf and the chili broken in half. To this add the cut beets and turmeric. Mix it all up and continue to cook.
Cover and check on them every few minutes. Add a few tablespoons of water to make sure the beets do not stick to the pan. Cook them for about 15-20 minutes until they are tender. Turn off the heat and add salt, lemon and coconut and mix. Garnish with cilantro.
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