Beetroot and peanut dip/ chutney

For dip/ chutney


  • 1 teaspoon oil
  • 2 beetroots (almost half cup)
  • 1 teaspoon splitted black lentils (urad dal)
  • 2 teaspoon splitted chick peas (chana dal)
  • half teaspoon cumin/jeera
  • ginger (about 1 inch)
  • 2 dried whole red chilly
  • 1 cup water
  • 3/4 teaspoon salt
  • 12 roasted white peanuts
  • 1 tablespoon lemon


  1. Heat 1 teaspoon of oil in a pan and stir roast black gram, chick peas, cumin and red whole dried chilly till aromatic.
  2. Add beetroot, ginger and salt. Let it saute for 2 to 3 minutes
  3. Add half cup of water and cover the pan. Let it cook till the beetroot softens.
  4. Let it cool completely and blend it with half cup of water, lemon and roasted white peanuts.
  5. Beetroot dip is ready. Add tempering in this before serving.

For tempering


  • half teaspoon oil
  • 1 teaspoon brown mustard seeds
  • half teaspoon black gram (splitted)
  • 2 whole dried red chilly
  • 1 teaspoon dried curry leaves


  1. Heat half teaspoon of oil in a pan and add mustard seed in it. Let it spluttered.
  2. Now add black gram, dried chilly and dried curry leaves. Saute till aromatic.

Beetroot and peanut dip is best served with: suji Idli/ semolina balls, aata dosa/whole wheat flour pancakes, Paratha/Indian bread, besan cheela/ gram flour pancakes, suji cheela/ Semolina or cream of wheat pancakes,