Beetroot and Chick peas curry

This is a nutritious combination of chickpeas and beetroot which is very good for kids. It is rich in iron and protein along with some essential vitamins. Beetroot is considered to liver-friendly and is also an immunity booster. I've added some whole spices which not only enhance the flavor of the dish but also add some health-enhancing benefits. . I’ve only had them in salads with nuts and cheese. That’s actually a great combo I wanted to use it in some other way. It takes a little bit of time, but it’s worth the effort. The earthy, sweet beets with spinach greens along with some spiced ginger and chilies. Chickpeas make it a hearty one-pot-meal in a skillet. (I served it with rice cooked separately.) Speaking of chickpeas, I am a new convert to dried beans. I finally mastered the soak, boil, cook process, and wow!

 

Prep time       : 20 mins            Cook time      : 15 mins             Serves     : 4
Cuisine :North Indian

Ingredients	Quantity
Chopped Beetroot	2 cup
Chick peas	1/3  cup
Spinach(chopped)	5 leaves
Oil	2 tbsp.
Fennel seeds	1/4  tsp.
Cinnamon	1”stick
Clove	2 no
Dry red chillies	2 no
Onion	1 small
Tomato	2 no
Garlic cloves	2 no
Turmeric powder	¼ tsp.
Crushed pepper	1 tsp.
Salt	To taste
Lemon juice	1 tbsp.(optional)
Cilantro	garnish
Curry leaves	1 sprig

 

Method

1. Soak the chickpeas overnight. Wash the beetroot, peel and chop them. Boil both chick peas and beetroot with little salt in a pressure cooker for 3 whistles. Allow it to cool.

2. In a large saucepan or frying pan, heat a little sunflower oil and fry the whole garam masala until you can smell the spices, stir continuously so the spices don’t catch and burn. Add garlic and chillies and cook for a minute or two, stirring continuously. Add the onions and continue to cook until the onions are soft. Add the curry leaves and stir for 30 seconds. Add the spinach in the kadai and cook for a few minutes until the greens are tender.

3. Now add the boiled beetroot and chickpeas and cook for a further few minutes, stirring regularly. Add the chopped tomatoes and pour little water, bring to boil. . Now add turmeric powder and crushed pepper powder. Stir in the lemon juice, plenty of freshly ground black pepper and a generous pinch of salt.

4. Have a good taste to check the seasoning, adding more lemon, salt or pepper to suit.Turn the flame off and garnish with some fresh cilantro.

Notes

Adding lemon juice is optional.

Curd can be added to the curry for rich and creamy flavor.

Use of green chilli to this curry will be more spicious.

Discard the palak stem and use only the leaves.

Instead of fennel seeds, usage of cumin powder makes the curry smelly.

Linking this to the event "Eat Vegetables Stay Healthy" sponsored by Just Eat.