Mysore Style Beet Palya

Beets are one of those humble superfoods that go unnoticed amongst many food fashion trends, but are nutritionally powerful, full of Vitamin C, potassium, manganese as well as folate. They're a staple in South India which serves as inspiration for this dry stir fry--a Palya. The dish goes well with Western and Indian meals and you can add the chopped beet tops for more variety in texture and added nutritional value.

yield: 4 servings | prep time: 15 minutes | cooking time: 15 minutes

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ingredients:

• 1 pound beetroot

• 2 teaspoons urad dal (split peeled mung beans)

• Water

• 1 tablespoon coconut or vegetable oil

• 1 teaspoon black mustard seeds

• 1 teaspoon cumin seeds

• One pinch of teaspoon hing (asafoetida)

• 1/4 teaspoon ground turmeric

• 1 dried red chili

• 1/2 teaspoon salt or to taste

• 1/3 cup fresh or frozen grated coconut

directions: 

1. Rinse the urad dal. Place in a small dish and cover with water for a few minutes while preparing the rest of the ingredients.

2. Trim tops from beets and either chop to use in this recipe or set aside for another use. Rinse the beets well and peel, then cut into small cubes. You should have about 4 cups of beets.

3. In a 12-inch skillet, heat the oil over medium flame until hot, but not smoking. Stir in the mustard and cumin seeds then cook, stirring often, until mustard seeds have darkened and begin to pop. Add the drained urad dal, hing, turmeric and chili. Cook briefly to darken the chili.

4. Add the beets and salt to the pan and toss well. Cook, stirring often, for about 2 minutes, then reduce the heat to medium low, add enough water to come about 1/8 of the way up the beets. Stir in the coconut and cover.

5. Continue to cook until the beets are tender, About 15 minutes, stirring often to prevent sticking and adding more water if needed. Turn into a serving dish when all water has evaporated and beets are tender. Serve piping hot.