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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Place the beets and potatoes in separate bowls, each with enough water to cover. Set aside to soak until you need them. | 2. Heat the oil in a large skillet over medium-high heat. Cook the lentils, mustard seed, cumin seed, and red chile peppers in the hot oil until the seeds begin to splutter, about 30 seconds. Stir the asafoetida and curry leaves into the mixture and cook another few seconds. | 3. Drain the beets and potatoes and add to the skillet. Cook and stir until they begin to brown, about 5 minutes. Reduce heat to medium-low, cover, and continue cooking until the potatoes and beets are soft, about 20 minutes more. If there is excess water in the pan, increase the heat to high and cook until the water evaporates completely. Stir the red pepper and coconut into the mixture and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red beet	4		trimmed peeled cut	-	-	-	-
potato	3		peeled cut	-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
black	1/2	teaspoon	skinned split	0.735	0.1794	0.0163	0.0048
mustard seed	1/2	teaspoon		5.08	0.2809	0.2608	0.3624
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
red chile pepper	2			2.5	0.5506	0.1169	0.0275
asafoetida powder	1	pinch		-	-	-	-
curry leaf	6			-	-	-	-
red pepper	1/2	teaspoon	ground	2.5	0.5506	0.1169	0.0275
coconut	1/4	cup	flaked	70.8	3.0460000000000003	0.6659999999999999	6.6979999999999995

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.