Soak Green gram Dhal (Cheru payar Parippu) for about 45 minutes
Peel the Beetroots and grate them and keep the grated Beetroot separately.
Heat Oil in a Cheenachatti and add Cumin seeds and Sesame seeds into this hot Oil and stir it well.
Add sliced Onion and Green Chilli pieces into this Cumin seeds and Sesame seeds . Also add Turmeric powder, Red Chilli powder, Cumin seeds powder and Coriander powder and stir the mix for some time.
When colour of these ingredients turns into Brown/Golden, add the grated Beetroot along with required quantity of Salt and stir the mix further.
After about five minutes, add the soaked Green gram dhal along with 1 – 2 cups of Water and required quantity of Salt and stir the mix well and cook the Green gram dhal properly in medium flame.
When the Green gram Dhal is cooked, add Garam Masala powder and stir the mix well.
Heat Oil in a Cheenachatti/Frying pan, burst Mustard seeds in this hot Oil and add Curry leaves, and Red Chilli pieces and stir it well. When colour of these ingredients turns into brown, put off the stove and add these fried items into the already cooked Beetroot Masala Curry.
Beetroot Masala Curry is ready. This Curry can serve with Poori/Chappathi/Dosa/Cooked Rice.