Green Moong Beetroot Sabji
Regular consumption can improve digestion, enhance energy levels, and boost immunity due to the high nutrient density and rich fiber content.

1 bowl
For 2 people
Difficulty
Easy
Taste
Spicy
Health Benefits
High in Protein and Fiber: Green moong dal is an excellent plant-based protein source, ideal for vegetarians. Both moong and beetroot offer high fiber content, aiding digestion and promoting satiety.
Rich in Antioxidants: Beetroot contains antioxidants like betalains, which help combat oxidative stress, reduce inflammation, and improve heart health.
Supports Eye and Skin Health: This sabji is rich in Vitamin A, Vitamin C, and other antioxidants that help protect the skin, enhance eyesight, and promote a radiant complexion.
Good for Heart Health: Cumin and mustard seeds are known to improve circulation and reduce cholesterol, making this dish beneficial for cardiovascular wellness.
Boosts Immunity: With its mix of spices, curry leaves, and nutrient-rich vegetables, this dish strengthens the immune system, helping the body fight off infections.
Balances Blood Sugar Levels: The fiber from moong dal and beetroot assists in stabilizing blood sugar, making it a good option for people with diabetes (in moderation).
180 kcal
in 126g
Protein:
9g
Fats:
5g
Carbs:
25g
Cholesterol:
0mg
Sodium, Na:
200mg
Potassium, K:
300mg
Green Moong Beetroot Sabji is a vibrant, healthy, and delicious recipe that brings together the goodness of green moong dal and beetroot. With a beautiful color and rich flavor, this dish is packed with protein, fiber, and antioxidants, making it ideal for anyone seeking a wholesome meal. It’s best served hot with chapati or bhakri and is perfect for family meals.
Ingredients
2
half cup Green Moong Dal, Soaked
1 tablespoon Oil
quarter teaspoon Hing
1 teaspoon Mustard seeds
1 teaspoon Cumin Seeds
6 pieces Curry leaves
1 piece Onion, Chopped
4 pieces Green Chilies, Chopped
1 piece Beetroot, Chopped
half teaspoon Turmeric Powder
1 teaspoon Corriander Powder
half teaspoon Garam Masala
Salt as per taste
Water as per needed
Tips
Soak Green Moong: Soaking reduces cooking time and makes the dal easier to digest.
Adjust Spice Level: Add or reduce green chilies to suit your spice tolerance.
Make it a Soup: Add more water and simmer to make this a hearty, nutritious soup.
Directions
Begin by heating a kadhai or a deep pan. Add oil and let it warm up.
Add hing, mustard seeds, and cumin seeds. Stir until the seeds begin to splutter and release their aroma.
Toss in the curry leaves and let them crackle for a few seconds.
Add the chopped onion to the pan and sauté until it turns transparent.
Mix in the chopped green chilies and beetroot, stirring well to coat them with the oil and seasoning.
Now, add the soaked green moong dal to the kadhai and mix thoroughly.
Sprinkle turmeric powder, coriander powder, garam masala, and salt. Stir to combine all the ingredients evenly.
Pour in enough water to just cover the ingredients. Cover the pan and let the mixture cook for about 15 minutes or until the green moong dal becomes tender.
Stir occasionally to prevent sticking.
Once the dal is cooked, turn off the heat. Garnish with fresh coriander leaves and grated coconut if desired.
Serve hot with chapati or bhakri and enjoy!
Notes
Those with kidney issues should limit intake, as legumes can sometimes be hard to digest in large quantities.
Beetroot is high in oxalates and might not be suitable for individuals prone to kidney stones.
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