Beetroot Dal (Tove)

Ingredients:
1 large Beetroot
1 large Tomato
1 medium sized Onion
1/2 tsp dried Fenugreek Leaves / Kasuri Methi
1/4 cup Bengal Gram seeds / Kadle bele
2 cups Yellow Lentils / Togari bele / Toor Dal
Small grape sized Jaggery
1/2 tsp Turmeric powder
2 - 3 Green Chillies
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1 - 2 strands of Curry leaves
4 - 5 stands of  Coriander leaves
Big pinch of Asafoetida powder
Salt to taste
2 tsp Oil

Recipe:
Wash yellow lentils, bengal gram seeds in water for about 2-3 times and keep them aside. Remove the outer skin of beetroot and chop them into medium sized pieces as shown in the picture below. Chop onion, tomato into small pieces as shown in the picture below. Cut green chillies into two halves.

Put mustard seeds, cumin seeds and oil in a pressure cooker pan. Once it starts spluttering, add curry leaves, green chillies, asafoetida powder, chopped onion, dried fenugreek leaves and turmeric powder. Fry them for about 3-4 mins in medium flame, until onion becomes light golden in colour.

Add tomato, salt and fry them for about 4-5 mins in medium/low flame.

Add chopped beetroot, salt, jaggery, washed lentils and mix them well.

Add required amount of water and cook them well. (4-5 Whistles).

Once the pressure goes off, add the required amount of wanter, salt and bring it to boil. Add chopped coriander leaves, mix them well and switch off the flame.

Mix well before serving. It goes well with Rice. 

Ragi (Millet Flour) Murku

Ingredients:
3 cups White Rice (Preferred: Sona Masuri)
3 cups Rice Flour
2 cups Millet Flour / Ragi Hudi
1 cup Black Gram seeds
1 cup Dalia Split

3/4 - 1 tsp Chilly powder

1/2 tsp Asafoetida powder
1.5 tsp Sesame seeds
1/2 tsp Cumin seeds
4 - 5 Tbs Butter
Salt to taste
Oil

Recipe:
Dry roast the black gram seeds in a microwave or stove until it turns light golden in colour or it gives nice aroma by without adding any oil.

Once it is cooled to room temperature, put the dry roasted black gram seeds, dalia split separately in a mixer and grind them into smooth powder as shown in the picture below. Dry roast the millet flour for about 3-4 mins in a heavy bottomed vessel in medium/low flame.

Soak white rice in water for about 4-5 hrs. Wash it properly and grind it into smooth paste by adding sufficient amount of water. Add asafoetida powder, red chilly powder, sesame seeds, cumin seeds, butter and mix them well.

Add rice flour and mix them well. Add millet flour, required amount of water, salt and mix them well. Add Dalia split powder, black gram seeds powder and mix them well. (Don't make the dough too thin.)

Keep oil in a thick bottomed vessel and heat. Put the Chakkuli/Murku disk in the Chakkuli Maker fill the prepared dough and press the Murku directly to the vessel containing hot oil.

Fry it in medium flame until it turns golden in colour.

Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.