Description
This dip is creamy, refreshing and colourful. It is made with beetroot, curd and moringa. The curd has gut- probiotics beetroot has fibre and moringa has nutrients. I love eating it with vegetable sticks, roasted makhana, whole-wheat crackers, cheela sandwiches or as a side dish with meals.
Ingredients
1) curd or hung curd – 1 cup
2) Boiled or steamed beetroot, grated – ½ cup
3) Moringa powder – 1 teaspoon
4) Roasted cumin powder – ½ teaspoon
5) pepper – ¼ teaspoon
6) Chopped coriander leaves – 1 tablespoon
7) Salt – as per taste
8) Lemon juice – ½ teaspoon if you want
9) Garlic, finely grated – ½ clove if you want
Instructions
Take thick curd in a bowl and whisk it until smooth.
Add grated boiled beetroot. Mix well.
Now add moringa powder, roasted cumin powder, black pepper, salt and lemon juice.
Mix everything well until the dip turns creamy and bright pink.
Garnish with chopped coriander.
Refrigerate for 15–20 minutes before serving. It tastes better that way.
Notes
You can serve it with cucumber, carrot sticks, roasted makhana, multigrain toast, vegetable cheela.. Use it as a healthy sandwich spread.
Nutrition
- Serving Size: 1
- Calories: 55 Kcal
- Fat: 1–1.5 g
- Carbohydrates: 6-7g
- Fiber: 1 g
- Protein: 3 g