The ingredients are fit for about two portions.
- 2 Beetroots.
- 100 Gram spinach (approximately).
- 1 Spoon fresh mint leaves.
- 1 Spoon ghī or sesame oil.
- ½ Spoon split mung lentils.
- ½ Teaspoon tumeric powder.
- ½ Teaspoon coriander powder.
- ½ Spoon dried grated coconut.
- ¼ Teaspoon garam masala.
- ½ Cup water.
- ¾ Teaspoon salt.
- While keeping them seperate, cut the beetroot into small pieces, the spinach in strips and the mint in julienne.
- Heat the ghī or sesame oil and add the mung lentils, tumeric and coriander and fry them until the mung lentils begin to brown a little.
- Add the beetroot and fry it a few moments.
- Add the water, coconut, garam masala and half of the mint and cook until the beetroot is done and the water is vaporated.
- Add the spinache and the rest of the mint and stir until the spinach is done.
- Reduce the heat, add the salt and stir.