Beetroot and Chickpea Stir Fry is a nutritious south Indian side dish. Very healthy, tasty and simple stir fry prepared with simple ingredients full of vitamins and protein.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 8 minutes
  • Total time: 23 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: South Indian

Ingredients

  • 1 cup beetroot (grated)
  • 1 cup cooked chickpeas (garbanzo beans)
  • 1 small onion (finely chopped)
  • 1 teaspoon ginger (minched)
  • 1/2 teaspoon cumin (jeera) seeds
  • 1/2 teaspoon red chilli powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon garam masala powder
  • juice of half lime
  • 1 tablespoon coriander leaves
  • 1 stalk curry leaves
  • salt (to taste)
  • 2 teaspoons oil

Method

  1. Wash and soak Kabuli Chana (chickpeas) for 6-8 hours. Cook kabuli chana/ chickpea in a pressure cooker for 4-5 whistles till soft and properly cooked. Drain excess water and keep it aside.
  2. Heat oil in a pan and add jeera (cumin) seeds. Let jeera seeds to crackle.
  3. Add curry leaves and ginger, and sauté for 30 seconds, until the raw smell of the ginger has disappeared.
  4. Then add onion and saute for 2 minutes till they turn light brown.
  5. Then add grated beetroot, red chili powder, and turmeric powder. Mix well and cook for another 2 minutes till beetroot turn soft.
  6. Add the cooked chickpeas, garam masala powder, salt, and give a quick stir. Cover and cook for the next 3-4 minutes over low flame with the lid on.
  7. Add lemon juice, garnish with cilantro (coriander) leaves and mix well.
  8. Serve beetroot & chickpea curry along with steamed rice or any bread.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.