Make Chetna Makan's beetroot sabji with moong dal

This bright and seasonal dish from Chetna Makan is an easy, healthy dinner option that delivers a lovely little cumin kick 

Chetna Makan's beetroot sabji with moong dal

Serves 4

Preparation time 25 minutes

Cooking time 45 minutes

"I thoroughly enjoy this dish with warm chapatti, although it’s also great with rice or, alternatively, with green salad in a wrap. I love how easy it is to make. The lentils and beetroot really complement one other – all that’s needed to bring them together is a little cumin and chilli." – Chetna Makan


  • 1 tbsp sunflower oil
  • Pinch of asafoetida (available in most mainstream supermarkets)
  • 1 tsp mustard seeds
  • 10 curry leaves
  • 1 onion, finely chopped
  • 200g split yellow moong lentils (moong dal)
  • 600ml boiling water
  • 1 large beetroot, grated
  • 1 tsp salt
  • 1 tsp ground cumin
  • ½ tsp chilli powder


  1. Heat the oil in a saucepan over medium–low heat. When the oil is hot, and add the asafoetida and mustard seeds.
  2. After 1–2 minutes, when they start sizzling, throw in the curry leaves, then the onion, and cook for 5 minutes, until the onion has softened.
  3. Add the moong dal and measured boiling water to the saucepan. Stir well, then cover the pan with a lid, reduce the heat to low and cook for 10 minutes, until the dal is half cooked.
  4. Add the grated beetroot, salt, cumin and chilli powder and mix well.
  5. Cover the pan and cook for 20–25 minutes, until the dal is soft. Serve immediately.