Make Chetna Makan's beetroot sabji with moong dal | Recipes | Foodism

Ingredients

• 1 tbsp sunflower oil
• Pinch of asafoetida (available in most mainstream supermarkets)
• 1 tsp mustard seeds
• 10 curry leaves
• 1 onion, finely chopped
• 200g split yellow moong lentils (moong dal)
• 600ml boiling water
• 1 large beetroot, grated
• 1 tsp salt
• 1 tsp ground cumin
• ½ tsp chilli powder