Beet, Mung and Coconut Milk Stew with Dill Chapathi

Beets mmmmm. I've always loved beets as far back as I can remember. That sweet, wholesome flavor never fails to satisfy me. Last night I was about to make the usual Beet Sambar and Rice but then decided to concoct something new since I was craving Chapathis. It's a very simple recipe and I avoided using any extra spices because the slightly sweet flavors of the beets and coconut milk are delicious as they are.



Beet, Mung and Coconut Milk Stew

1/2 C Whole Mung Beans
2 Beets (cubed)
1 Package (200 ml) Coconut Milk (I like the Dabur Hommade brand)
1 t Oil
a pinch of Turmeric
Sambar Powder or Chilli Powder
Salt
1/4 t Tamarind Paste (optional)

Heat 2 C of water with the oil and turmeric added in. Bring it to a boil and add the mung beans, beets and a pinch of salt. Cook till the mung beans are soft (pressure cooking them together works best).

Mix in salt and sambar/chilli powder to taste and boil for a minute or so. Empty the whole pack of coconut milk in and stir, bring to boil and turn off flame. Stir in the tamarind paste if using and mix well.

This tastes delicious eaten by itself or with Chapathis.

Note: For the Dill Chapathi I used my regular Chapathi recipe with a few extras mixed into the dough - a pinch of turmeric, chilli powder and dried dill herb.