Prepare ingredients as mentioned in the list.
Pressure cook beetroot with ½ cup of water for a minute, after one whistle.
Heat oil in a karahi and add the mustard seeds. When they start to splutter, add chana dal, urad dal, dry red chillies and curry leaves.
When the dal turns golden-brown, add the cooked beetroot and sauté for a few minutes.
Add turmeric powder and salt to taste. Then, add the MAGGI Masala-ae-Magic and grated coconut. Mix well and serve hot.