Beetroot Chana Dal Fry Recipe | Beetroot Senagapappu Kura

Beetroot Chana Dal Fry Recipe is a tasty and healthy South Indian style beetroot sabzi. In the states of Andhra Pradesh and Telangana, the dish is called Beetroot Senagapappu Kura. Serve this dry sabzi with steamed rice or Indian flatbreads.

Growing up, beetroot was one of the least liked vegetables for me. Whenever my mom would serve beetroot dish, though it was visually appealing I would often wrinkle my nose in distaste.

As I grew older, I started to like the vegetable. Well, I do not remember the reason behind liking it, LOL! Later, I started cooking beetroot in different ways. And, to my surprise, I discovered that beetroot was far more versatile than I had ever imagined.

Today I am sharing one of my favorite beetroot recipes. It has become a staple in my diet, and I find myself craving its distinctive flavor and vibrant color.

Beetroot chana dal fry recipe

About Beetroot Chana Dal Fry Recipe

Beetroot Chana Dal Fry Recipe is a simple South Indian side dish prepared by cooking beetroot and bengal gram along with a few basic ingredients.

This recipe requires basic pantry staples like oil, powdered spices, aromatics, and herbs. To add another layer of flavors, I also use Aashirvaad brand Koora Karam.

Beetroot chana dal sabzi is an everyday curry that finds its way to the lunch or dinner menu. This delightful dish not only satisfies the taste buds but also provides a myriad of health benefits.

Beetroot: Also known as beets, is packed with essential vitamins like C and minerals like folate, potassium, manganese, and iron. Beetroot supports liver function and helps detoxify the body. Also, its high fiber content aids in digestion.

Chana dal, on the other hand, is a rich source of protein.

Reasons to try

Easy to prepare.

Straightforward recipe.

Delicious.

Nutrition-packed.

Anyone can cook.

Vegan & Gluten free.

Pro Tips

1. Choosing Beetroot: Buy fresh and firm beetroots for the best taste. I suggest avoiding beetroots that are soft, wrinkled, or have blemishes.

2. Cutting beetroots: Cut them into small cubes and uniform pieces to ensure even cooking.

3. Soak chana dal: Soak it in water for a few hours beforehand. If in a rush, soak them in hot water for 30-60 minutes. This will help soften the dal and reduce the cooking time.

4. Do not overcook the lentils: Cook them until soft but still hold their shape.

Beetroot senagapappu kura

Ingredients

Beetroot: The primary ingredient in this recipe.

Lentils: I have used split bengal gram (chana dal).

Tempering: oil, mustard seeds, cumin, dry red chilies, and curry leaves.

I have used vegetable oil. You can use any edible oil of your choice.

Onion, ginger, and garlic: These aromatics add a depth of flavor and savory base for the sabzi.

Spices: Turmeric powder, red chili powder, coriander powder, and koora karam.

Seasoning: salt.

Garnishing: coriander leaves.

How to make Beetroot Chana Dal Fry (step-by-step)

Pre-prep

1. Rinse 250 grams of beetroots to remove any dirt. Cut off both ends, peel, and chop or dice the beetroots.

Making Beetroot Chana Dal sabzi

2. Begin by rinsing 3-4 tbsp chana dal thoroughly and draining the water. Soak in water for 2-3 hours.

If short on time, soak in hot water for 30 minutes.

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3. Heat 3 tbsp oil in a pressure cooker or pan over medium flame. Once the oil is hot, add 1/4 tsp mustard seeds and 1/4 tsp cumin. Let them crackle.

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4. Add 2-3 dry red chilies and 5-7 curry leaves. Saute for a few seconds until the leaves turn crisp.

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5. Add 1 small onion roughly chopped and saute for 10 seconds.

Note: Do not let the onions change color.

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6. Add the chopped beetroots and saute stirring frequently for 1-2 minutes.

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7. Add 1/2 tsp ginger-garlic paste and saute for a few seconds to get rid of the raw aroma.

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8. Then, add the soaked chana dal and stir to combine all the ingredients.

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9. Turn the flame to low and add the ground spices – 1/4 tsp turmeric powder, 1/2 tsp coriander powder, 1-2 tsp red chili powder, 1/2-1 tsp koora karam, and salt to the pan. Mix well to combine the spices.

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10. Add 1/4 cup water and give a good mix. Taste test and adjust seasoning and spice, if needed.

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11. Cover the pressure cooker and cook for 1 whistle on high flame. Turn off the flame and let the pressure release naturally.

If cooking in a kadai or pan, simmer on low flame for 8-10 minutes.

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12. Open the lid and check if the beetroot and chana dal are tenderly cooked.

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13. Garnish with freshly chopped coriander leaves.

Beetroot Chana Dal Fry is ready. Serve hot with steamed rice or chapati.

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Serving Suggestions

Serve beetroot chana dal kura as a main dish alongside steamed white rice and a dollop of clarified butter (ghee).

Pair the dry vegetable fry as a side dish alongside other main courses in a South Indian meal like rice-sambar, rice-pappu, and rice-rasam.

You can also pair it with freshly made roti or chapati for a wholesome meal.

Beetroot with chana dal

Storage Suggestions

If there are any leftovers or made in a large batch, you can store them in the refrigerator. Allow the sabzi to cool completely and transfer to an airtight container.

Store the container in the refrigerator and consume within 2-3 days.

Reheat before serving in a microwave or a pan over the stovetop.

Variations

While the basic recipe for beetroot chana dal fry is simple and delicious, there are several variations and additions you can try to customize the dish according to your taste preferences.

1. You can add other vegetables like carrots or beans for added texture and flavor.

2. Can substitute chana dal with moong dal.

3. For added flavor, you can add fresh coconut (grated) at the end.

More Related Recipes

Cabbage Chana Dal

Beans Masala Fry

Dondakaya Palli Karam

Spinach Moong Dal Fry

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Recipe Card

south indian style beetroot chana dal fry

Beetroot Chana Dal Fry Recipe | Beetroot Senagapappu Kura

Author: d6e3f09ae55fe2878b2b1a4c03ff9647?s=30&d=mm&r=gSantosh Allada
Beetroot Senagapappu Kura is a flavorful and nutritious South Indian dish made with beetroot and chana dal (split chickpeas). The dish typically involves cooking soaked chana dal with diced beetroot and a variety of basic Indian spices to create a delicious curry. Serve it as a side dish with steamed rice or Indian breads like chapati or roti.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Indian, South Indian
Servings 4 people

Ingredients
  

  • 250 grams Beetroot (chopped)
  • 3-4 tbsp Split Bengal gram (chana dal)
  • 3 tbsp Oil
  • 1/4 tsp Mustard seeds
  • 1/4 tsp Cumin
  • 2-3 numbers Dry Red chilies
  • 5-7 numbers Curry leaves
  • 1 small Onion (roughly chopped)
  • 1/2 tsp Ginger garlic paste (homemade or store-bought)
  • 1/4 tsp Turmeric powder
  • 1-2 tsp Red chili powder
  • 1/2 tsp Coriander powder
  • 1/2-1 tsp Koora Karam (Ashirvad brand)
  • 1/4 cup Water
  • 1-2 tbsp Coriander leaves
  • Salt (to taste)

Instructions
 

Pre-prep

  • Rinse 250 grams of beetroots to remove any dirt. Cut off both ends, peel, and chop or dice the beetroots.

Soak the Lentils

  • Begin by rinsing the chana dal thoroughly and draining the water. Soak in water for 2-3 hours. If short on time, soak in hot water for 30 minutes.

Making Beetroot Chana Dal

  • Heat oil in a pressure cooker or pan over medium flame. Once the oil is hot, add mustard seeds and cumin. Let them crackle.
  • Add dry red chilies and curry leaves. Saute for a few seconds until the leaves turn crisp.
  • Add onion roughly chopped and saute for 10 seconds.
  • Add the chopped beetroots and saute stirring frequently for 1-2 minutes.
  • Add ginger-garlic paste and saute for a few seconds to get rid of the raw aroma.
  • Then, add the soaked chana dal and stir to combine all the ingredients.
  • Turn the flame to low and add the ground spices – turmeric powder, coriander powder, red chili powder, koora karam, and salt to the pan. Mix well to combine the spices.
  • Add 1/4 cup water and give a good mix. Taste test and adjust seasoning and spice, if needed.
  • Cover the pressure cooker and cook for 1 whistle on high flame. Turn off the flame and let the pressure release naturally.
  • Open the lid and check if the beetroot and chana dal are tenderly cooked.
  • Garnish with freshly chopped coriander leaves. Beetroot Chana Dal Fry is ready. Serve hot with steamed rice or chapati.

Notes

It’s important to soak the chana dal for a few hours before cooking. This helps soften the dal and reduce cooking time.
Chop or dice the beetroots in small cubes and uniform-sized pieces for even cooking.
Adjust the spices as per your taste preference.
Cook chana dal until they are soft and not mushy.
 


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