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This dish was made for 4
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 the chana dal, urad dal, red chillies and curry leaves.
When the dal turns golden-brown, add the cooked beetroot and stir fry till all the water evaporates.
Add turmeric powder, grated coconut and salt and mix well. Then add the MAGGI Masala-vin-Magic and sauté for two minutes.
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