This beetroot stir fry recipe is a delightful combination of vibrant colors and flavors, offering a healthy and tasty addition to your meal repertoire. With just a tablespoon of oil, it’s a light and nutritious dish that showcases the natural sweetness of beetroot. To start, heat a tablespoon of oil in a pan over medium heat. The tempering process begins with the popping of mustard seeds, followed by the golden browning of urad dal and chana dal. The addition of broken dry red chilies and a handful of curry leaves infuses the oil with a burst of aromatic spices, setting the stage for the starring vegetable.
Three cups of beetroot, peeled and chopped into small, uniform cubes, join the pan. The beets absorb the flavorful tempering, creating a symphony of tastes and textures. A teaspoon of salt is sprinkled over the beetroot, enhancing their inherent sweetness and adding a perfect balance of seasoning. Cover the pan with a lid and let the beetroot cook on medium heat. Stirring occasionally ensures an even cook, allowing the beetroot to reach that ideal tender-yet-slightly-crunchy consistency. In just 15-20 minutes, the beetroot stir fry is ready to be garnished with fresh coriander leaves, adding a burst of freshness and color.
This recipe not only appeals to the taste buds but also celebrates the nutritional benefits of beetroot. It serves as a versatile side dish, complementing both rice and chapati. With precise measurements of tablespoons and teaspoons, it’s a testament to the simplicity and precision of home cooking. Whether you’re a fan of vegetarian cuisine, exploring Indian flavors, or simply seeking a quick and healthy meal, this beetroot stir fry is a delightful choice that promises both satisfaction and nourishment.
Beetroot Stir Fry
Ingredients
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 2 dry red chilies broken into pieces
- A handful of curry leaves
- 3 cups beetroot peeled and chopped into small cubes
- 1 tsp salt adjust to taste
- Fresh coriander leaves for garnish
Instructions
- Heat 1 tablespoon of oil in a pan over medium heat.
- Add 1 teaspoon of mustard seeds and let them splutter.
- Add 1 teaspoon each of urad dal and chana dal. Sauté until they turn golden brown.
- Add 2 dry red chilies and a handful of curry leaves. Sauté for a minute to release their flavors.
- Add 3 cups of chopped beetroot to the pan. Stir well to coat the beetroot with the tempering.
- Sprinkle 1 teaspoon of salt over the beetroot and mix thoroughly. Cover the pan with a lid and cook on medium heat.
- Stir occasionally to ensure even cooking. Cook until the beetroot is tender yet slightly crunchy. It usually takes about 10-15 minutes.
- Once the beetroot is cooked, garnish with fresh coriander leaves.
![Quinoa & Black Bean Salad with Creamy Dill Dressing
Ingredients:
Salad Base:
1 cup cooked quinoa
½ cup cooked black beans
½ avocado, diced
1 medium tomato, diced
½ cucumber, diced
1 medium persimmon, diced
1 cup lettuce, roughly chopped
Dressing:
3 tbsp Greek yogurt
1 tbsp lemon juice
¼ tsp salt (adjust to taste)
¼ tsp black pepper
1 tsp dried dill or 1 tbsp fresh dill, chopped
Optional Toppings:
¼ cup roasted crispy edamame
Siracha sauce (to taste)
Method:
- Mix Greek yogurt, lemon juice, salt, black pepper, and dill in a small bowl. Set aside.
- In a large bowl, combine quinoa, black beans, avocado, tomato, cucumber, persimmon, and lettuce.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Sprinkle with roasted edamame and drizzle siracha (if using), then serve immediately.
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