Beetroot Curry with Coconut Milk and Lentils(Urad Dal). Beetroot is one of those wonder foods that can increase immunity, lower blood pressure and provide us with lot of essential vitamin and minerals.

1. 1 Beetroot, peeled and chopped
2. 1/2 big Jalapeno pepper
3. 1/4 teaspoon Turmeric powder
4. 1 Cinnamon Stick
5. 1 teaspoon Coriander Powder
6. 1 teaspoon Mustard seeds
7. 1 can of coconut milk
8. 1 tablespoon Urad Dal found in Indian store
9. Salt as per taste
10. 1 dried Curry leave
11. 1 tablespoon cooking oil

1. To begin making beetroot curry, boil the beetroot in a pressure cooker or pot until it becomes tender.
2. Once the beetroot is tender, slice it vertically, and use a food chopper to chop each slice into small square pieces.
3. Take 1 tablespoon of olive oil in a non-stick pan and heat it up.
4. Add the beetroot pieces to the non-stick pan.
5. Add chopped jalapeño peppers, salt, turmeric powder, coriander powder, and a cinnamon stick.
6. Pour a can of coconut milk.
7. Stir the ingredients and cook it on medium flame for 10-15 min close the pan with a lid to speed up the cooking process.
8. Heat a teaspoon of oil in a separate small pan.
9. Add the mustard seeds and White Urad dal found in Indian Grocery Store. Allow it to crackle and roast for couple of minutes.
10. Add salt as per taste.
11. Your curry is ready. Taste it to adjust the spice level and salt. You can eat it with rice or Garlic Naan (Indian Bread), which can be found in an Indian Grocery Store.

Final Product