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.