There is never a shortage of a dal recipe on the internet, but what matters more is the kind of main vegetable that you make it out of.
My simple recipe for a dal prepared with beet leaves is one of the best-kept secrets for a wholesome family meal.
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Not just the nutritious leaves, but I also used a little bit of beetroot stems for this tasty recipe.
Beet greens are the leafy green tops of beets and are often discarded or used as animal feed. However, they are highly nutritious and should not be overlooked.
They are a great source of vitamins A, K, and C, as well as iron and calcium. By adding them to dal, you not only enhance the flavor but also increase the nutritional value of the dish.
Try this exact recipe, and let me know how you like it! If you like recipes with beets, check out my recipes for Instant Pot beet rice, beet chutney, and beet cutlets.
Why I love this recipe
- It's a great way to use up beet greens that would otherwise go to waste.
- The combination of lentils and greens makes for a hearty and filling meal.
- This recipe is simple yet flavorful and nutritious.
- Great meal prep option - it stays well in the fridge for a few days and can be frozen for later use.
Ingredients
- Beetroot leaves from fresh beets
- Masoor dal: This is also known as red lentils and cooks quickly.
- Onions
- Tomatoes,
- Fresh garlic
- Ginger or ginger paste
- Spices: Cumin seeds, mustard seeds, turmeric powder, coriander powder, garam masala, and red chili powder give this dal its delicious Indian flavor.
- Olive oil or coconut oil
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Start by washing and finely chopping the beetroot greens.
Rinse the masoor dal until the water runs clear.
In an Instant Pot pressure cooker, heat oil and add cumin and mustard seeds.
Once they start to splutter, add onions, garlic, and ginger and sauté 2-3 minutes.
Add the tomatoes and chopped greens and cook for a couple of minutes until they wilt.
Add in the rinsed masoor dal, spices, and water. Stir everything together.
Close the lid of the Instant Pot and set it to manual high pressure for 6 minutes.
Once done, let the pressure release naturally for 10 minutes before opening the lid.
Garnish with chopped coriander leaves and serve hot with rice or naan bread.
Variations
- If you don't have an Instant Pot, this recipe can also be made on the stovetop in a regular pressure cooker or a pot. Cook the lentils for two whistles over medium-high heat or cook for 15-20 minutes over medium heat on a stovetop.
- You can use any lentils for this recipe. Moong dal and toor dal are the two most popular ones. Be sure to adjust the cooking time accordingly.
- If you don't have beet greens, substitute them with other leafy greens such as Swiss chard, collard greens, spinach, or kale.
Top Tips
- Rinse the lentils well before cooking to remove any dirt or debris.
- Adjust the amount of water depending on how thick or thin you want your dal to be.
- Add the red beet stems and beet greens for added texture and flavor.
- For a spicier dal, increase the red chili powder or add some diced green chilies.
Storage
This Beet Greens Dal can be stored in the fridge for up to 4 days and frozen for later use. Reheat on the stovetop or in the microwave.
Serving Suggestions
- Serve hot with basmati rice, naan bread, or soft roti for a complete Indian meal.
- Top with a dollop of plain yogurt or mango chutney for added flavor and freshness.
- For a heartier dish, serve over quinoa or with roasted vegetables on the side.
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📖 Recipe
Beetroot Leaves Dal (Indian Beet Greens Recipe)
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 bunch beet greens
- 1 onion - chopped
- 1 tomato - chopped
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala
- 1 teaspoon red chili powder
- 1 ½ cup red lentils
- 5 cup water
- 1 teaspoon cumin seeds
- 2 teaspoon olive oil
- salt to taste
- 1 teaspoon ginger - grated
- 2 garlic cloves - chopped finely
- ½ teaspoon mustard seeds
- 2 teaspoon cilantro - chopped
- 1 teaspoon lemon juice - optional
Instructions
- Start by washing and finely chopping the beetroot greens.
- Rinse the masoor dal until the water runs clear.
- In an Instant Pot pressure cooker, heat oil and add cumin and mustard seeds.1 teaspoon cumin seeds, 2 teaspoon olive oil, ½ teaspoon mustard seeds
- Once they start to splutter, add onions, garlic, and ginger and sauté 2-3 minutes.1 teaspoon ginger, 2 garlic cloves, 1 onion
- Add the tomatoes and chopped greens and cook for a couple of minutes until they wilt.1 bunch beet greens, 1 tomato
- Add in the rinsed masoor dal, spices, and water. Stir everything together.¼ teaspoon turmeric powder, ½ teaspoon garam masala, 1 teaspoon red chili powder, 1 ½ cup red lentils, 5 cup water, salt to taste
- Close the lid of the Instant Pot and set it to manual high pressure for 6 minutes.
- Once done, let the pressure release naturally for 10 minutes before opening the lid.
- Garnish with chopped coriander leaves and serve hot with rice or naan bread.2 teaspoon cilantro, 1 teaspoon lemon juice
Notes
- Rinse the lentils well before cooking to remove any dirt or debris.
- Adjust the amount of water depending on how thick or thin you want your dal to be.
- Add the red beet stems and beet greens for added texture and flavor.
- For a spicier dal, increase the red chili powder or add some diced green chilies.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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