Go Back

Beetroot Salad Recipe (Poriyal)

Nida Shahrukh
This fancy look-alike Beetroot Salad Recipe have a protein pack diet which is purely vegan and gluten-free. A quick recipe that needs 20 minutes only.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Snacks, Salad, Side
Cuisine Russian, Ukrainian, Asian
Servings 2 Bowls
Calories 151 kcal

Ingredients
  

  • 1 cup Fresh Beetroot (grated)
  • 1/2 cup Moong Dal (split skinned moong daal)
  • 1 medium Onion
  • 1 1/2 tbsp Lemon Juice
  • 2 cups Water
  • 1 1/2 tbsp Sesame Oil
  • 1 tbsp Fresh Ginger (finely grated)
  • 1 tsp Cumin Powder
  • 1/3 cup Coconut (freshly grated)
  • 2-3 Green Chilies (finely chopped)
  • Salt (as required)
  • 2 tbsp Fresh Coriander Leaves (finely chopped)

For Variation (optional)

  • 1 small size Carrot (finely grated)
  • 1/2 cup Radish (finely grated)
  • 1/4 cup Cucumber (finely grated)
  • 2 tbsp Onion (finely chopped)

Instructions
 

  • Take a normal size bowl, wash mongdaal thoroughly for 3-4 times ahead and let it soak for at least 2 hours in a bowl full of water. Let the daal soak well without until all hard center get soft.
  • Best option is to eat few lentils to check about its softness. If the lentil get completely soft, simply throw the water and separate the daal.
  • Once again wash it off as let the water completely out from the lentil. Gently spread the lentil over colander or any dry cloth piece to dried up the remaining moisture.
  • Now take beetroots and rinse them well under running water and pat dry with some kitchen cloth or tissue.
  • Now peel them off and cut them into quarter.
  • Now place beetroots nicely into a sauce pan, fill water and cover it up.
  • Place the lid and let it boil on high flame. After 3 mints reduce the flame to medium and cook for 20 to 30 minutes, until tender. Now drain out all water and set the boiled beetroots aside.
  • Take a medium size pan, add sesame oil, and sauté onion and ginger for 2-3 minutes on medium flame.
  • Keep stirring beetroots, add cumin powder, coconut, green chilies and salt. Let it cook for more 3 minutes.
  • Now turn off the flame and take out beetroots in a bowl.
  • Squeeze some lemon juice and fresh coriander leaves over it.
  • Serve hot right away without let it cool down.
  • OR
  • Just finely grate the beetroots, to liquidize the moisture.
  • Now take a bowl and add grated beetroots and mong daal well. Make sure no moisture remains in the lentil before mixing it with beetroot.
  • Now add some salt, grated coconut, lemon juice and coriander leaves.

Notes

  • For moong lentils, no need to cooked it. Simply soak them longer or for quicker process, soak it into warm water.
  • If u don’t like soaked lentil taste, just cook or boil it as required flavour.
  • If moong lentils is not your favorite, simply used chickpeas or pinto beans as an alternatives.
  • For grating, one can easily use grater or a food processor with medium size large holes.
  • Make sure don’t let the salad rest after cook or else it will release juice that make salad tasteless.
  • If salad need to be sit on counter, make sure add salt, lemon juice and coriander later at the time of serving.
  • Must wear gloves at the time of washing, peeling and grated or boiling beetroot to avoid staining your hands.
  • One can easily grated beets by using vegetable peeler also.
Keyword Salad, Creamy beet salad, beet salad recipe, how to make beet salad, Gluten free, low carb, vegan,, vegetarian, heart healthy, diabetes friendly