Soak Moong dal for 30 minutes so that it becomes soft and easy to cook.
Add oil i a pan, then add mustrad and once it splutters add cumin seeds and chopped green chillies ,curry leaves,hing and finely chopped onions and saute it for 2 mins.
Then add moong dal and grated beetroot and add salt. Now close the pan and let the beetroot cook in its own juices.If required sprinkle little water.
After 10 mins of cooking with frequent stirring, open the pan and add cumin powder,coriander powder and roasted sesame powder. Adding sesame powder is optional but it gives a nice taste and a fresh flavour.
Cook till the masala smell goes off.Now the beetroot curry is ready and can be served with Roti / white rice.