Beetroot Carrot Mung Parippu stir fry? Yes, you heard it right. Instead of a Beetroot carrot Mung Parippu curry I am cooking it as a stirfry! If you are fed up with the most popular beetroot curry or carrot curry in a Sri Lankan meal, then try this stir fry with a handful of mung dhal. It is delicious!
This is another recipe I tried using Sri Lankan spices and ingredients but inspired by Indian recipes. In Sri Lanka, I never came across a dal fry recipe. Instead, we cook dal as a curry with or without tempering it. But, recently I tasted a similar dish from an Indian restaurant and found it delicious. Though I tried to search the recipe over the web typing similar words, I couldn’t find a matching recipe. Finally, I tried it thinking it was cooked as below recipe. (At least similar steps).
Therefore, This Beetroot Carrot Mung Parippu stir fry is an Indian inspired recipe but no Indian spices such as masala powder are used. Try this. I am sure you would love to cook dal stir-fry with beetroot and carrot.
Although in this recipe I used both beetroot and carrot in one dish with moong dal, you can try it with beetroot alone or carrot alone. Instead of moong dal (Mung parippu) , try thor dal (Thora parippu) or channa dal (kadala parippu). I’ve tried all these versions and always the results were awesome.
Beetroot Carrot Mung Parippu stir fry recipe
Ingredients (for 3-4 servings)
1 medium-sized beetroot
½ cup moong dal (split moong beans/ or mung parippu)
2-3 Green chillies
1 medium sized onion
1 sprig of curry leaves
1 inch piece Rampe (Pandan leaf)
¼ tspn mustard seeds
¼ tspn turmeric powder
1 tspn chili powder
1 tbsp. Oil to fry
Salt as required
Step 1: Pre-Preparation
Before start cooking, wash and soak moong dal for about 1 hour.
Once moong dal is well soaked, you can start cooking stir fry.
Step 2 : Preparation
Wash soaked mung dal and drain the water completely. Keep aside.
Peel the skin of beetroot. Slice thinly.
Peel the skin of the carrot. Slice thinly.
Slice onion and Split green chillies lengthwise.
Step 3: Cooking the moong dal stir fry with beet and carrot
Heat about 1-2 tbsp oil in a frying pan.
When oil is hot add mustard seeds . Allow spluttering.
When mustard seeds start popping up, add onions.
Fry a few minutes until the onion starts emitting aroma.
At this stage, add drained moong dal and stir fry till dal is golden brown or slightly tempered.
Add curry leaves, rampe and green chillies. Mix well.
Then add sliced carrot and beetroot. Mix well and stir fry for another few seconds.
Add turmeric powder, curry powder and chilli powder. Mix well.
Cover and cook for few minutes until beet and carrot are well cooked/stir-fried.
Then add salt as per taste.
Mix well and it is ready to serve.
Serve with plain rice as a side dish.
If you try this recipe,let me know how it comes out as a comment!
I love your veggie recipes! I am vegetarian and always looking for good recipes, especially the ones with curry. I do a lot of stir frying with legumes, chick peas, black eyed peas etc….thanks for the food corner, great ideas here, your cooking is a lot like mine!
Thanks for this comment and glad you like the recipes. 🙂
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