What I used: Serves 4 as a side dish
2 cups beetroot diced
1 cup green pepper diced
½ tsp red chili powder
¼ tsp turmeric
½ tsp kadale bele (yellow split lentils)
2 tsp olive oil
In a medium saucepan, add a tsp of oil. On medium-high heat, add in the diced beet. Constantly work the spoon to roast it until it gets soft. It will take about 5-7 minutes. Reduce the heat to low. Add in all the powders. Cover and let cook.
Get another skillet nice and hot with a tsp of oil, add the lentils, green pepper and onions together, and roast them on medium heat for 2-3 minutes. Add this mixture into the beet saucepan. Mix them together for a minute. You are done.
I usually cook this stir-fry for dinner, as a side dish. The remaining is wrapped into chapathi/tortilla rolls for lunch the next day. Enjoy!