Beetroot Bolu Huli / Beetroot Sambar

When you want to cook some easy but nutritious dishes, you must try beetroot bolu Huli. Bolu, in Kannada, means plain. It is a plain, simple sambhar. Instead of beetroot, you can cook Bolu Huli with eggplants or ladies fingers too. For ladies finger Bolu Huli, use tamarind juice instead of lemon juice.

Ingredients
Beetroot - 1/2 Kg
Toor Dal - 8 to 10 spoons
Green Chillies - 6 to 7
Lemon - 1 medium sized
Salt to taste

For tempering
Oil - 2 spoons
Urad dal - 1/2 spoon
Mustard seeds - 1/4 spoon
Asafotida - 1 pinch
Turmeric powder - 1 pinch
Curry leaves - 6 to 7

Method

Wash and remove the skin of beetroot. Chop it into fine pieces. In a pressure cooker, cook chopped beetroot along with toor dal, chopped green chillies, salt and water. 

Once it gets cooled down, transfer to a vessel. Heat a tempering vessel, add oil. When oil gets heated up, add urad dal, mustard seeds, asafotida and turmeric powder. When mustard seeds starts spattering,  and curry leaves and then transfer this to Beetroot Huli. Add lemon juice and mix well.

 

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