Beets and lentil stir fry

A one vegetable stir fry, that can be paired with dinner as a side dish, or into a wrap with whole wheat bread.

What you need: serves 4 as a side dish
4 cups beets cut into 3 inch french fry style strips
1/2 tsp ginger, grated1/2  tsp red chili powder
¼ tsp turmeric powder
½ tsp kadale bele/yellow split lentils
1/2 tsp urad dhal/split, washed white, black grams
2 tsp olive oil
A few sprigs of cilantro finely chopped

In a medium saucepan or wok, add oil; warm. On medium-high heat, add ginger and saute for a few seconds. add in the beet strips. 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 for 3 more minutes.

Push the beets aside and leave empty space in the middle of he pan, lower the heat to low all the way. 

Wait till the oil in the beets forms a puddle in the center; to that, add the yellow and white lentils. Let the lentils cook for a minute. Stir the beets and lentils together. Turn off the heat. The lentils remain crisp and the beets cook just right this way. Garnish with chopped cilantro.

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!