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:
Cuisine: North Indian Recipes
Course: Side Dish
Diet: Vegetarian
Equipments Used: Hard Anodized Pressure Cooker, Hard Anodised Kadai (Wok)
Cooks in 20 M
Total in 30 M
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.