1. Soak the moong dhaal in water for 1/2 an hour.

2. After cleaning the beetroots & greens, chop the greens finely. Keep it aside.

3. Grate the beetroots & keep them separately.

4. Heat oil in a pan and add the black gram & mustards. When the mustards crackle, add the jeera & curry leaves & then the chopped onion & fry until golden brown. Then add the greens & fry them. Add the moong dhal & a cup of water or more & allow it to cook for 10 minutes.

5. Now add the grated beetroots , chilly powder & salt and allow it to cook on low flame for 20 minutes or until done.

6. Cook 2 cups of rice separately in a rice cooker/ pressure cooker.

7. Add the beetroot gravy with the rice & garnish with coriander. (The beetroot gravy alone can be used with Chapathis/Rotis) (Skip the greens part if you don't get beetroot with greens)

Preparation Time : 15 minutes
Cooking Time: 30 minutes