Beetroot Moong Phali Sabzi Recipe-Beetroot Stir Fry with Roasted Peanuts
A delicious and crunchy beetroot sabzi that you can make for a healthy lunch or dinner. Pack it for your lunch box along with phulka and a curry.
The Beetroot Moong Phali Sabzi Recipe is a wholesome simple sabzi, that is flavored with peanuts, coriander powder and amchur. The addition of peanuts brings in a delicious crunch to the recipe.
Did you know: Beets are an excellent source of folate and a very good source of manganese, potassium and copper. They are also a good source of dietary fiber, magnesium, phosphorus, vitamin C, iron and vitamin B6. It is also low in fat, full of vitamins and minerals and packed with powerful antioxidants.
Beetroots also are used for disorders of the liver as they help to stimulate the liver's detoxification processes. Beetroot is rich in fiber, exerting favorable effects on bowel function, which may assist in preventing constipation and help to lower cholesterol levels too.
Serve the Beetroot Moong Phali Sabzi along with Lobia Masala, Phulka, Green Chutney and a Hesarukalu Bele Kosambari for a wholesome lunch.
Try some of our other Beetroot Recipes:
10 M
20 M
30 M
4 Servings
Ingredients
- 3 Beetroot , peeled and diced small
- 10 Pearl onions (Sambar Onions) , finely chopped
- 4 cloves Garlic , finely chopped
- 2 Green Chillies , finely chopped
- 1 inch Ginger , finely chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Amchur (Dry Mango Powder)
- 1/2 cup Roasted Peanuts (Moongphali) , crushed
- 1 teaspoon Cooking oil
- Salt , to taste
How to make Beetroot Moong Phali Sabzi Recipe-Beetroot Stir Fry with Roasted Peanuts
To begin making the Beetroot Moong Phali Sabzi Recipe, first prep all the ingredients and keep them ready.
Add the beetroot into the pressure cooker, add 3 tablespoons of water, salt and pressure cooker for 2 whistles and turn off the heat. Allow the pressure to release naturally.
Heat oil in a stir fry pan; add the onion, ginger, garlic, green chillies and saute until the onions are softened. Add the turmeric powder, the amchur powder, coriander powder and cooked beetroot.
Saute until all the ingredients are combined for a couple of minutes.Once done, stir in the roasted moong pahli (roasted peanuts) and check the salt to taste.
Turn off the heat and transfer Beetroot Moong Phali Sabzi to as serving bowl.
Serve the Beetroot Moong Phali Sabzi along with Lobia Masala, Phulka, Green Chutney and a Hesarukalu Bele Kosambari Recipe for a wholesome lunch.
Archana Doshi
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"
