Its Day 3 already.
Today I have planned lentils and stir-fried beetroot for dinner. The first thing I do is take out the lentils and the beetroot from the freezer to defrost. I have realized that vegetarian food does not take much time to defrost.
The ingredients for the beetroot stir-fry are
1 small onion
green chili
curry leaf
mustard seeds
Asafoetida
Salt
I have used half a carrot as well, since I had it in the fridge and wanted to use it up.
To make the stir-fry, heat oil in a pan. Add mustard seeds and asafoetida. when the mustard seeds start popping, add green chili and curry leaf. Add diced onion and carrot. In about a minute, add the beetroot. Add 1/4 cup water and salt. Cover and cook for a couple of minutes. Take the lid out and cook for a couple of minutes or until the water evaporates.
I keep the lentils very simple today, once the lentils have been defrosted, add them to a pot, add salt and bring it to a boil. In a tempering pan, add some ghee (clarified butter), add some cumin seeds, half a sliced onion, half a tomato diced and fry it in the ghee until the tomatoes become soft. once the tomatoes are soft, add 1/4 teaspoon of minced garlic and ginger. add 1/4 teaspoon of red chili powder and some crushed kasoori methi (dry fenugreek leaves).
Make sure you don't burn the tempering. Add it to the lentils. And we are done cooking for dinner tonight. It is Rice, Dal and beetroot.
All images are my own and have been photographed by me 😊
Want to see what I cooked on Day 1 and Day of my Freezer challenge Week:
