Beetroot,Spinach and Moong Fry | How to make Beetroot,Spinach and Moong Fry

By mangalam krishnamoorthy  |  8th Jun 2017  |  
4 from 1 review Rate It!
  • Beetroot,Spinach and Moong  Fry, How to make Beetroot,Spinach and Moong  Fry
Beetroot,Spinach and Moong Fryby mangalam krishnamoorthy
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About Beetroot,Spinach and Moong Fry Recipe

This can be consumed as a side dish or as a meal by it self as it is so filling

Beetroot,Spinach and Moong Fry is a delicious dish which is liked by people of all age groups. Beetroot,Spinach and Moong Fry by mangalam krishnamoorthy has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Beetroot,Spinach and Moong Fry at many restaurants and you can also prepare this at home. This authentic and mouthwatering Beetroot,Spinach and Moong Fry takes 15 minutes for the preparation and 15 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Beetroot,Spinach and Moong Fry is a good option for you. The flavour of Beetroot,Spinach and Moong Fry is tempting and you will enjoy each bite of this. Try this Beetroot,Spinach and Moong Fry on weekends and impress your family and friends. You can comment and rate the Beetroot,Spinach and Moong Fry recipe on the page below.

Beetroot,Spinach and Moong Fry

Ingredients to make Beetroot,Spinach and Moong Fry

  • Grated beetroot 1 cup
  • spinach (finely cut) 1 cup
  • mint (cut roughly) 2 tbsps
  • Green or whole moong 1 cup.
  • Grated coconut Or dry coconut powder ½ cup.
  • oil 2 tbsp
  • onion (cut into small pieces) 1large
  • ginger garlic paste 1 tbsp
  • green chillies (slit lengthwise)** 1 or 2(depends on the spice level)
  • mustard 1 tsp
  • cumin seeds 1 tsp
  • turmeric powder 1\2 tsp
  • coriander powder 1 & 1\2 tsp
  • chilly powder 1tsp (optional)
  • Garam masala 1\2 tsp
  • curry leaves few

How to make Beetroot,Spinach and Moong Fry

  1. Please boil the green moong or whole moong. It should not be over cooked.
  2. If you are using moong dal-Just soak the dal for a ½ hour and no need to cook before hand.
  3. Place the pan on medium flame and pour oil in it. When the oil is warm add the mustard seeds and cumin seeds. When it crackles add the finely chopped onion and sauté it well.
  4. When it is translucent, add the ginger garlic paste and sauté till the raw flavour goes.
  5. Add the green chilies ** (if you don’t have green chilies please avoid this step)
  6. Add curry leaves and sauté till onions are slightly coloured. Add turmeric powder.
  7. Then after mixing add the boiled moong or soaked moong dal with a pinch of salt. Cover it with lid.
  8. It will take two minutes for the moong dal to cook. If you are using green moong (as it’s already cooked) keep it in the closed pan for 4 minutes.
  9. Now add grated beetroot and close it with lid.
  10. Now it’s time to add the greens (spinach and Mint).After adding the greens, please don’t cover the pan with a lid. Cook for 5 mins.
  11. Now it’s time to add coriander powder, chilli powder**(add chilli powder if you are not using green chillies)and garam masala powder. Stir it well and then garnish it with grated coconut or dry coconut powder.

My Tip:

Before serving add a dash of lime juice to render the tangy taste

Reviews for Beetroot,Spinach and Moong Fry (1)

Shikha Roya year ago

so good....

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