27 March, 2018
BEETROOT-CHICKPEAS PALYA/SUBJI
A Iron rich recipe, which is very much suitable of anemic patients and also a health beneficial dish for one and all. Trying to post as many recipes using beetroot, so that it will be useful for everyone. Below is the recipe of beetroot palya/subji paired with soaked & cooked chickpeas, in a simple basic south Indian tadka. You can use any chickpeas of your choice like…. brown chickpeas, Kabul chana, fresh green chana or dried green chana. Goes very well with saaru/rasam rice, poori, chapati, phulka, akki rotti (rice rotti) etc. I personally like to eat this palya/subji as such or mixing it with white rice.
Ingredients :
- Beetroot – 1 big
- Chickpeas, soaked – 1/2 cup
- Grated fresh coconut – 1/2 cup or as per taste
- Salt to taste
- Water as needed
Others :
- Oil – 1 tsp
- Mustard seeds – 1/4 tsp
- Split bengal gram – 1 tbsp
- Split black gram – 1/2 tbsp
- Green chilli, chopped – 1 tbsp (adjust)
- curry leaves – few
PROCEDURE :
- Rinse well, peel and chop the beetroot
- Pressure cook the soaked chickpeas till soft, by adding salt
- Heat oil, add in mustard seeds, bengal gram, black gram, green chilli and curry leaves and allow them to splutter
- Now add in chopped beetroot, stir well, add in water, cover and cook till soft, then add in salt
- Now add in cooked chickpeas and combine everything well
- Add in grated coconut, mix well, remove from the fire
- Chickpeas beetroot palya/subji is ready to be served
