Beetroot thoran

Ingredients:

• coconut oil
• 1 teaspoon black mustard seeds
• 30g white urad dal (split)
• 1 red onion
• 2 green chillies
• a sprig of curry leaves
• 10g garlic (about 2 cloves)
• 2 beetroots (about 300g)
• 0.25 teaspoon turmeric powder
• 0.25 teaspoon salt
• 50g shredded coconut (the finest one)

• wholegrain rice
• yoghurt

Methods:

• Soak coconut in 100g of hot water.
• Start boiling the rice.
• Grate the beetroots. Finely dice the onions.
• In a heavy bottom pot, heat a bit of coconut oil. Add mustard seeds and urad dal, wait until mustard seeds start to sputter and dal turns golden.
• Add onion and saute until it starts to turn golden.
• Finely chop the green chillies and add them in. Add curry leaves. Use the garlic press to add garlic directly into the pot.
• Once it smells really good, add beetroots, turmeric powder, salt and coconut with the soaking liquid. Add 100g of water. Reduce the heat and cook under a lid.
• Once the beetroot is tender, evaporate any excess water.
• Serve with rice and yoghurt.

Notes: works equally well with carrots or sturdy cabbage instead of beetroots.