### TranslatedIngredients: 3 Beetroot - peeled and diced small,10 Pearl onions (Sambar Onions) - finely chopped,4 cloves Garlic - finely chopped,2 Green Chillies - finely chopped,1 inch Ginger - finely chopped,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Amchur (Dry Mango Powder),1/2 cup Roasted Peanuts (Moongphali) - crushed,1 teaspoon Sunflower Oil,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Beetroot Moong Phali Sabzi Recipe, first prep all the ingredients and keep them ready.Add the beetroot into the pressure cooker, add 3 tablespoons of water, salt and pressure cooker for 2 whistles and turn off the heat. Allow the pressure to release naturally.Heat oil in a stir fry pan; add the onion, ginger, garlic, green chillies and saute until the onions are softened. Add the turmeric powder, the amchur powder, coriander powder and cooked beetroot.Saute until all the ingredients are combined for a couple of minutes.Once done, stir in the roasted moong pahli (roasted peanuts) and check the salt to taste.Turn off the heat and transfer Beetroot Moong Phali Sabzi to as serving bowl.Serve the Beetroot Moong Phali Sabzi along with Lobia Masala, Phulka, Green Chutney and a Hesarukalu Bele Kosambari Recipe for a wholesome lunch.