27 March, 2018
Beetroot Chickpeas Stir Fry or Palya |
ಬೀಟ್ರೂಟ್ ಮತ್ತು ಕಡಲೆಕಾಳಿನ ಪಲ್ಯ |
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 etc
Beetroot chickpeas stir fry or Palya 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 : measuring cup used – 200 ml
- 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 heat
- Chickpeas beetroot palya/subji is ready to be served
