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.
Making beet greens dal:
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.