Beetroot and Red Lentil in Yogurt gravy
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
  • Oil- 2 tbsp
  • Mustard seeds- 1 tsp
  • Whole Red dry chilies- 2
  • Curry leaves- 1 sprig
  • Onion, chopped- 1
  • Beetroot, shredded- 3
  • Turmeric powder- ⅛ tsp
  • Chili powder- ¾ tsp
  • Coriander powder-1½ tsp
  • Salt- ½ tsp
  • Red lentil- ¾ cup
  • Water ¾ cup
  • Yogurt, beaten-1/4 cup
  1. Place a saucepan over medium heat, add oil, let oil turn hot.
  2. Add mustard seeds, let it splutter.
  3. Add dried whole red chilies and curry leaves, saute for a few seconds.
  4. Add chopped onion, season with salt. Saute till translucent.
  5. Add shredded beetroot, cook covered for a few minutes till raw smell of beetroot goes away and has almost cooked.
  6. Add chili powder, turmeric powder, coriander powder and salt. Combine well.
  7. Add red lentil, combine well.
  8. Add water and cook covered till lentil has turned slightly soft- do not overcook the lentils, let it be slightly crispy.
  9. Finally, add beaten yogurt, combine well and cook for 2 minutes.
  10. Taste and add more salt if required.
  11. This can be served as a side dish along with rice or roti.
I shredded the beetroot in a food processor. Or use a grater to grate/shred the beetroot.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at