In a pan heat oil and add mustard seeds. When they splutter, add asafoetida and udad dal. When the udad dal turns light brown, add the chopped green chillies followed by curry leaves.

Add the grated beetroot, salt to taste, chopped coriander and toss on high flame for a few seconds. The beetroot should be crisp.

Switch off the stove, remove in a serving bowl, sprinkle the lime juice and mix well.