Beet greens dal recipe - This healthy, homey dal is made in pressure cooker. Yes, it is made in just one pot aka cooker. This is very easy and quick to make.
This moong dal with beet leaves is very flavorful. I have used only pressure cooker to make this dal.
I have made tadka, added spices, beet leaves, dal, water everything in pressure cooker and let it cook. And at the end, I added some lemon juice. Yummy dal is ready to serve. The method cannot be easier than this.
This is no onion no garlic dal recipe. If making this dish Jain then skip the ginger in the recipe.
Few weeks back, I bought beetroots and they come with beautiful leaves. I had no idea how I can use those. As I have never seen my mom cooking with beetroot leaves in India.
So I asked for suggestions on facebook, one follower suggested me to make a subzi or side dish and fellow blogger Chitra suggested me to make dal with greens.
I made both dishes with it and we just loved it. So I thought I should share with you guys. So I bought beetroots again last week. Since beets are in season right now, these are easily available. And I made both dal and subzi again this weekend for photos.
Check out more dal recipes with greens
Dal palak // Methi dal // Gongura dal
Step By Step Photo Instructions:
1) Chop the beet green and also chop the stems. My beetroot stems are pretty thin and tender, so I chopped it without peeling it. But if yours are thick then you might need to peel it or remove those strings. You will feel and see those strings as you chop whether it needs to be peeled or not.
2) Wash them very well. I keep them in cold water in a bowl till I prepare other ingredients for this dal. By this time all the dirt will settle down at the bottom of the bowl. And then you can remove those leaves from the water with your hand. Alternately you can wash them before chopping.
3) Wash the moong dal under running cold water till water runs clear. No need to soak.
4) Heat the oil in a pressure cooker on medium heat. Once hot add cumin seeds and let them sizzle.
5) Add ginger paste and chopped green chilies. Cook for 30 seconds or till the raw smell of ginger goes away.
6) Now add chopped beet leaves and stems. Sauté for 2-3 minutes.
7) Add washed moong dal and mix.
8) Add dry spice powders (turmeric powder, red chili powder, coriander powder, garam masala) along with the salt.
9) Mix well.
10) Add 1 ½ cups of water and mix. Cover the pressure cooker with the lid, put the weight on. Let it cook on medium heat for 3-4 whistles. Then turn off the stove.
11) Let the pressure go down by itself then open the cover.
12) Add another 1 cup of water and turn the heat on medium. And let it come to a boil and simmer for 2-3 minutes. Adjust the water quantity as per your liking consistency.
13) Finally add lemon juice, mix and serve.
For a variation, you can use mix of masoor dal, toor dal and moong dal
Serving suggestion: Serve this beet greens dal with plain steamed rice or jeera rice. Serve roasted papad and kachumber salad or pickle on side. Here I have served with brown rice.
Did you try this beet greens dal recipe? I’d love to hear about it! Leave a review in the comment section below.
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Beet Greens Dal recipe
Ingredients
- ½ cup Yellow moong dal (split and skinless)
- 1 ½ + 1 cups Water
- 2 cups Beetroot leaves and stems chopped, from 2 beets
- 1 tablespoon Oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Ginger paste or freshly grated or crushed
- 2 Green chilies chopped finely
- ¼ teaspoon Turmeric powder
- ½ teaspoon Coriander powder
- ½ teaspoon Red chili powder
- ½ teaspoon Garam masala
- Salt to taste
- 1 ½ teaspoon Lemon juice
Instructions
- Chop the beet green and also chop the stems.
- My beetroot stems are pretty thin and tender, so I chopped it without peeling it. But if yours are thick then you might need to peel it or remove those strings. You will feel and see those strings as you chop whether it needs to be peeled or not.
- Wash them very well. Keep them in cold water in a bowl till you prepare other ingredients for this dal.
- By this time all the dirt will settle down at the bottom of the bowl.
- And then you can remove those leaves from the water with your hand.
- Alternately you can wash them before chopping.
- Wash the moong dal under running cold water till water runs clear. No need to soak.
- Heat the oil in a pressure cooker on medium heat.
- Once hot add cumin seeds and let them sizzle.
- Add ginger paste and chopped green chilies. Cook for 30 seconds.
- Now add chopped beet leaves and stems. Sauté for 2-3 minutes.
- Add washed moong dal and mix.
- Add dry spice powders along with the salt. Mix well.
- Add 1 ½ cups of water and mix. Cover the pressure cooker with the lid, put the weight on. Let it cook on medium heat for 3-4 whistles. Then turn off the stove.
- Let the pressure go down by itself then open the cover.
- Add another 1 cup of water and turn the heat on medium.
- And let it come to a boil and simmer for 2-3 minutes.
- Finally add lemon juice, mix.
Cee Bee
I had a bunch of beetroot leaves and stalks that needed using, so I found this recipe.
It was amazing and we all loved it!
I doubled the quantities for our family meal, but found that I didn't need to add the extra cups of water at the end, probably because I'd soaked the moong dal before hand.
Kanan Patel
Yes, soaked dal requires less water.
Very glad that everyone liked it