Beetroot Moong Phali Sabzi (Beetroot Stir Fry with Roasted Peanuts) Recipe
A Colorful & Nutritious North Indian Side Dish
Beetroot Moong Phali Sabzi is a vibrant and delicious vegetarian side dish that combines the earthy flavors of beets with the crunch of roasted peanuts. This simple yet flavorful dish is infused with aromatic spices and a hint of tanginess, making it an ideal accompaniment to a wholesome North Indian meal.
This dish pairs perfectly with Phulka (Indian flatbread), Lobia Masala (black-eyed peas curry), Green Chutney, and Hesarukalu Bele Kosambari (lentil salad), creating a balanced and satisfying meal that’s as nutritious as it is delicious.
Ingredients
| Ingredient | Quantity |
|---|---|
| Beetroot (peeled and diced) | 3 medium-sized beetroots |
| Pearl onions (finely chopped) | 10 small onions |
| Garlic (finely chopped) | 4 cloves |
| Green chillies (finely chopped) | 2 |
| Ginger (finely chopped) | 1-inch piece |
| Turmeric powder (Haldi) | ½ teaspoon |
| Coriander powder (Dhania) | 1 teaspoon |
| Amchur (Dry Mango Powder) | ½ teaspoon |
| Roasted peanuts (crushed) | ½ cup |
| Sunflower oil | 1 teaspoon |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Instructions
Step 1: Preparing the Beetroot
- Start by preparing all the ingredients: peel and dice the beetroot into small cubes. Finely chop the pearl onions, garlic, ginger, and green chilies, and set them aside for later use.
- In a pressure cooker, add the diced beetroot along with 3 tablespoons of water. Add a pinch of salt and cover with the lid.
- Pressure cook for 2 whistles and then turn off the heat. Let the pressure release naturally, and set the cooked beetroot aside.
Step 2: Sauteing the Spices
4. In a stir-fry pan or wide skillet, heat 1 teaspoon of sunflower oil over medium heat.
5. Add the finely chopped onions, ginger, garlic, and green chilies to the pan. Sauté for 2-3 minutes, or until the onions soften and become translucent.
6. Stir in the turmeric powder, coriander powder, and amchur (dry mango powder). Mix well, allowing the spices to release their fragrance.
Step 3: Combining the Beetroot
7. Add the cooked beetroot to the pan and stir well to combine with the sautéed spices. Continue to sauté for another 3-4 minutes, letting the flavors meld together.
Step 4: Adding the Roasted Peanuts
8. Add the crushed roasted peanuts (moongphali) to the stir-fry and mix everything thoroughly. The peanuts add a delightful crunch and nutty flavor to the dish.
9. Taste and adjust the salt if needed. Stir everything together for another minute or two, ensuring the peanuts are evenly distributed.
Step 5: Serving the Dish
10. Once the Beetroot Moong Phali Sabzi is ready, turn off the heat and transfer it to a serving bowl.
11. Serve this nutritious and flavorful beetroot stir-fry alongside your choice of main dishes like Lobia Masala, Phulka, Green Chutney, and Hesarukalu Bele Kosambari for a well-rounded, wholesome lunch.
Pro Tips:
- Roasting the peanuts: If you don’t have pre-roasted peanuts, you can easily roast raw peanuts in a dry pan over medium heat. Just stir them frequently until they turn golden brown and emit a nutty aroma.
- Adjusting the spice level: You can increase or decrease the number of green chilies depending on how spicy you like your food. If you prefer a milder version, you can skip the green chilies altogether.
- Variation in nuts: While roasted peanuts are traditional in this recipe, you can also try substituting them with roasted cashews or almonds for a different flavor profile.
This Beetroot Moong Phali Sabzi is a simple yet flavorful way to enjoy the goodness of beetroot while adding a crunchy twist from the roasted peanuts. It’s a dish that’s perfect for any occasion—whether you’re serving a festive feast or a quick weeknight meal. Enjoy the earthy sweetness of beetroot, the aromatic spices, and the delightful crunch in every bite!
