Beet and Potato stir-fry/wrap
Potatoes hold the salt and spice better, and balance out the sweetness of the beets. Try it!
What I used: Serves 4
2 cups beet cut into matchsticks
1 cup potatoes peeled and cut into matchsticks
1 cup onions diced
½ tsp red chili powder
¼ tsp turmeric powder
½ tsp kadale bele (split channa dhal)
½ tsp uddin bele (split black gram)
2 tsp olive oil
In a saucepan on medium-high heat, add a tsp of oil. Add the lentils, green pepper and onions together, and roast them for 2-3 minutes. Toss in the beets and potatoes. Constantly work the spoon to roast it until it gets soft, about 3 minutes on high. Add in all the powders. Cover and let cook for 7-10 minutes on low. We 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!