Beetroot Moong Phali Sabzi Recipe-Beetroot Stir Fry with Roasted Peanuts
A vegetarian North Indian Recipes recipe with beetroot - peeled and diced small, pearl onions (sambar onions) - finely chopped, cloves garlic - finely chopped. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Beetroot Moong Phali Sabzi Recipe, first prep all the ingredients and keep them ready
beetroot - peeled and diced small(3) - 2
Add the beetroot into the pressure cooker, add 3 tablespoons of water, salt and pressure cooker for 2 whistles and turn off the heat
beetroot - peeled and diced small(3)salt - to taste - 3
Allow the pressure to release naturally
- 4
Heat oil in a stir fry pan; add the onion, ginger, garlic, green chillies and saute until the onions are softened
pearl onions (sambar onions) - finely chopped(10)cloves garlic - finely chopped(4)green chillies - finely chopped(2)inch ginger - finely chopped(1) - 5
Add the turmeric powder, the amchur powder, coriander powder and cooked beetroot
beetroot - peeled and diced small(3)turmeric powder (haldi)(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)amchur (dry mango powder)(1/2 teaspoon) - 6
Saute until all the ingredients are combined for a couple of minutes
- 7
Once done, stir in the roasted moong pahli (roasted peanuts) and check the salt to taste
roasted peanuts (moongphali) - crushed(1/2 cup)salt - to taste - 8
Turn off the heat and transfer Beetroot Moong Phali Sabzi to as serving bowl
beetroot - peeled and diced small(3) - 9
Serve the Beetroot Moong Phali Sabzi along with Lobia Masala, Phulka, Green Chutney and a Hesarukalu Bele Kosambari Recipe for a wholesome lunch
beetroot - peeled and diced small(3)green chillies - finely chopped(2)
Nutrition Facts
Per serving
Rate this recipe
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Beetroot Moong Phali Sabzi Recipe-Beetroot Stir Fry with Roasted Peanuts
A vegetarian North Indian Recipes recipe with beetroot - peeled and diced small, pearl onions (sambar onions) - finely chopped, cloves garlic - finely chopped. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
9 steps- 1
To begin making the Beetroot Moong Phali Sabzi Recipe, first prep all the ingredients and keep them ready
beetroot - peeled and diced small(3) - 2
Add the beetroot into the pressure cooker, add 3 tablespoons of water, salt and pressure cooker for 2 whistles and turn off the heat
beetroot - peeled and diced small(3)salt - to taste - 3
Allow the pressure to release naturally
- 4
Heat oil in a stir fry pan; add the onion, ginger, garlic, green chillies and saute until the onions are softened
pearl onions (sambar onions) - finely chopped(10)cloves garlic - finely chopped(4)green chillies - finely chopped(2)inch ginger - finely chopped(1) - 5
Add the turmeric powder, the amchur powder, coriander powder and cooked beetroot
beetroot - peeled and diced small(3)turmeric powder (haldi)(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)amchur (dry mango powder)(1/2 teaspoon) - 6
Saute until all the ingredients are combined for a couple of minutes
- 7
Once done, stir in the roasted moong pahli (roasted peanuts) and check the salt to taste
roasted peanuts (moongphali) - crushed(1/2 cup)salt - to taste - 8
Turn off the heat and transfer Beetroot Moong Phali Sabzi to as serving bowl
beetroot - peeled and diced small(3) - 9
Serve the Beetroot Moong Phali Sabzi along with Lobia Masala, Phulka, Green Chutney and a Hesarukalu Bele Kosambari Recipe for a wholesome lunch
beetroot - peeled and diced small(3)green chillies - finely chopped(2)
About this recipe
A vegetarian North Indian Recipes recipe with beetroot - peeled and diced small, pearl onions (sambar onions) - finely chopped, cloves garlic - finely chopped. Ready in 30 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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