Hotel style beetroot chana curry | mangalore style beetroot channa palya

Hotel style beetroot chana curry | mangalore style beetroot channa palya | பீட்ரூட் சென்னா பொரியல் | Hotel style beetroot chana curry | mangalore style beetroot channa palya with step-by-step pictures and video recipe. Check out the Mangalore-style beetroot channa palya and if you like the video pls SUBSCRIBE to my channel.

beetroot chana poriyal

Protein in each poriyal with chana and beetroot is not only healthy but it is super tasty. you can have it as a side dish or mix it with rice and pack it for school lunch.

soak chana overnight

soaking chana overnight as it helps for digestion and also helps for cooking.

chop beetroot

for this poriyal also i recommend chopping avoid grating. I used a chopper but if you feel like biting a bite-size piece, chop big.

Can I use sambar powder?

Yes instead of chili powder, you can use  Sambar powder.  Adjust according to your taste

will beetroot overcook?

beetroot I get in the US takes longer time to cook so I generally cook beetroot along with chana. you can also  cook chana and beetroot separately

Can I skip grinding?

it is optional but gives amazing flavor so I would recommend it.

Serving suggestion

You can serve it as a side for rice or mix it with rice, chappathi

can I skip onion for beetroot chana poiryal

yes, it is optional but gives a nice flavor

Ingredients

½ cup Chana, soaked

1 ½ cups water

Turmeric powder

1 teaspoon salt

2 green chilies

1 beetroot

⅓ cup coconut

½ teaspoon cumin seeds

3 small onions

⅛ teaspoon mustard seeds

½ teaspoon Kashmiri chili powder

A small piece of tamarind

For Tempering:

1 tablespoon coconut oil

½ teaspoon mustard seeds

1 tablespoon urad dal

Curry leaves

how to make Hotel style beetroot chana curry with step-by-step pictures

• Soak Chana overnight.
• Add Chana, water, turmeric powder, salt, and green chilies; boil.

• Add beetroot and pressure cook for 4 whistles.

•  Drain the water and set it aside. You can use this for rasam or other cooking purposes.
• Pulse coconut, small onions, tamarind, mustard seeds, and cumin seeds into a paste.

• Heat oil and temper mustard seeds, urad dal, and curry leaves.

•  Add the ground mixture and salt; sauté until the raw smell disappears and the coconut dries up.

•  Add the cooked Chana and beetroot; sauté for a minute.

• Lower the flame, cover it, and let it rest for 2 minutes. Keep it covered until ready to serve.

beetroot chana poriyal

beetroot chana curry

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Ingredients

• ½ cup Chana soaked
• 1 ½ cups water
• Turmeric powder
• 1 teaspoon salt
• 2 green chilies
• 1 beetroot
• ⅓ cup coconut
• ½ teaspoon cumin seeds
• 3 small onions
• ⅛ teaspoon mustard seeds
• ½ teaspoon Kashmiri chili powder
• A small piece of tamarind

For Tempering:

• 1 tablespoon coconut oil
• ½ teaspoon mustard seeds
• 1 tablespoon urad dal
• Curry leaves

Instructions

• Soak Chana overnight.
• Add Chana, water, turmeric powder, salt, and green chilies; boil.
• Add beetroot and pressure cook for 4 whistles.
• Drain the water and set it aside. You can use this for rasam or other cooking purposes.
• Pulse coconut, small onions, tamarind, mustard seeds, and cumin seeds into a paste.
• Heat oil and temper mustard seeds, urad dal, and curry leaves.
• Add the ground mixture and salt; sauté until the raw smell disappears and the coconut dries up.
• Add the cooked Chana and beetroot; sauté for a minute.
• Lower the flame, cover it, and let it rest for 2 minutes. Keep it covered until ready to serve.

Video

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