Cut the onions, tomato and beetroot into small pieces. Grind chillies, pepper, rice and cumin seeds in the mixie and keep aside.
Heat ghee in a pan, add the curry leaves. Add the onions and fry till golden brown. Then add tomato and then beetroot. Add the ground paste to the vegetables. Add sugar. Add salt and allow the ingredients to cook. When the beetroot is cooked, add cooked moong dal to it and cook it again for 5 minutes in low flame. Remove it from the flame and add lime. Garnish it with coriander leaves.