Directions

• Peel the skin of the beetroot, wash and pressure cook in a pressure cooker for 2-3 whistles.
• Toor dal can also be cooked along with the beets or separately in an instant pot for 12 minutes.
• Heat a pan and add the oil.
• When the oil is hot, add the mustard seeds and allow them to crackle.
• Next add the urad dal, red chillies and curry leaves and roast for less than a minute till the urad dal turns golden.
• Slit the green chillies and add at this time along with the asafetida.
• Next add the cut tomatoes and a cup of water and allow to boil.
• The cooked beets are then added along with turmeric and salt.
• The cooked toor dal is added next and mixed together and cooked till the dal comes to a slow boil.
• Cook on medium flame for a few minutes and once the whole dal mixture comes to a boil, switch off the flame.
• This dal or kootu is a good side dish for chapatis.