Dal with Beetroot Greens

What was that one dish or vegetable that you disliked as a kid but were force fed by your parents because it was healthy?
For me it was Dal Palak (Spinach)! But strangely, that same Dal Palak is the inspiration behind my recipe of Dal with Beetroot Greens! 

It’s not like I don’t like greens, I do! I absolutely love Sarson ka Saag like most Punjabis. I’m not exactly enemies with Palak either because I do enjoy a Palak (Spinach) Paneer now and then (Saag Paneer is actually a misnomer! Saag is a generic term for green leafy veggies in some Indian languages. Call it Palak Paneer please! Palak is the saag that goes into the dish).
I love methi (fenugreek leaves) with aloo, bathua in a raita or roti and kulfa (Purslane) with aloo again! And beetroot greens or leaves were something I did not come across at all until recently.

Experiments with cooking Beetroot greens in Dal 

So I do enjoy eating greens. It’s just that Dal cooked with Palak doesn’t catch my fancy. And no, it isn’t something I tried in my childhood and made my mind about it. I have tried cooking it as an adult and to include it in my meals till about a year ago. My husband quite likes dal palak surprisingly so I have attempted making it different ways by sometimes adding coconut, sometimes with just onions and tomatoes. But nope, still doesn’t make the cut for me!

So here I am, keeping an open mind by trying to use these gorgeous Beetroot Greens that I just got my hands on at Dubai’s local farmers market!

Let’s give this Dal with Greens another shot!

Here goes!

Ingredients

Moong dal, 1/4 cup 
Masoor Dal, 1/4 cup 
Chana Dal, 1 tablespoon 
ginger, 1/2 inch piece
A fat clove garlic
Tomato, 1 big, chopped
Green chilli, 1, slit in half
Cumin seeds, 1/2 teaspoon
Beetroot greens (with the sticks please!), 1 bunch
Onion, 1 big, chopped
Ghee or oil, 2 tablespoon 
Salt to taste
Coriander Powder, 1 teaspoon 
Kashmiri red Chilli Powder, 1 teaspoon (or less) 
Coriander leaves, 1/4th cup 

Method

Measure and wash the dals together and soak for 5-10 minutes in 1 and a half cups of water.
I made a mix of three dals. You can use only one or two. Moong and masoor usually have similar cook times. I soak the chana dal for 10-15 minutes more than the rest of the dals and mix it in later.
Till then prep the beetroot greens and other veggies.

Cooking the greens in the tadka in Yellow Dal

Wash the beetroot greens and then chop them. Chop the onions, tomatoes. ginger, green chilli and garlic.
Transfer the dals with the water, turmeric and salt in a pressure cooker and cook for 1 whistle.
While the dal cooks, start with the greens tadka in a small pan.

Place a pan or kadhai on medium high heat and add oil or ghee. Once it heats up, add cumin seeds and wait for them to splutter. Add chopped garlic and onions and cook for 5-7 minutes till the onion starts to turn golden. Add green chilli, ginger and tomatoes next and follow by adding a bit of salt, coriander powder, red chilli powder. Cook till the tomatoes turn mushy and start leaving oil on the sides.
Now add the chopped beetroot greens and cook till they wilt and are cooked.

Add this mix of beetroot leaves tadka to the dal and mix. Check if this needs more salt. You can also add the boiled dal to this tadka and cook for 3-5 minutes depending on the consistency of dal you prefer. You can add more ghee if you want.

Top with chopped coriander leaves.

Serve this healthy and hearty Dal with beetroot Greens with hot rice, homemade curd and pickle! 🧡

Psstt.. Wondering what to do with the actual Beetroot? Make them into a pesto, a beetroot hummus, a delicious hearty beet salad or maybe a thoran with them or just roast them and add them to a salad! Watch this space for more exciting recipes!

The verdict:
I quite like this! The sticks of the beet greens lend the dal a little redness that makes it visually appetising to start with. The dals make it creamy and the greens lift the dish with a bit of sweetness. I served this with steamed rice and yogurt.

Here’s the full recipe for Dal with Beetroot Greens

Print Recipe

Dal with Beetroot Greens

A mixture of yellow Dals cooked with Beetroot leaves in a tadka ~ this one is your Dal Palak with a twist!

Prep Time15 minutes mins

Cook Time14 minutes mins

Course: Main Course, Side Dish

Cuisine: Indian

Keyword: Beetroot leaves Dal, Chakundar ke patte wali dal, Dal with Beetroot leaves, Yellow Dal with Beetroot greens

Servings: 4

Author: Sakshi Kapoor

Equipment

• Pressure Cooker

Ingredients

• 1/4 cup Moong dal
• 1/4 cup Masoor Dal
• 1 tbsp Chana Dal
• 1 tbsp Ginger 1/2 inch piece, chopped
• 1 clove Garlic use a big clove
• 1 Tomato large, chopped
• 1 Green chilli slit in half
• 1/2 tsp Cumin seeds
• 150-200 grams Beetroot greens 1 bunch, use the stems as well
• 1 Onion large, chopped
• 2-3 tbsp Ghee or oil
• Salt to taste
• 1 tsp Coriander Powder
• 1 tsp Kashmiri Red Chilli Powder adjust according to taste
• 2-3 tbsp Coriander leaves washed, chopped

Instructions

• Measure and wash the dals together and soak for 5-10 minutes in 1 and a half cups of water. Till then prep the beetroot greens and other veggies.
• Wash the beetroot greens (leaves and stems) and then chop them. Wash the beetroot greens and then chop them.
• Transfer the dals with the water, turmeric and salt in a pressure cooker and cook for 1 whistle.
• While the dal cooks, start with the beetroot greens tadka in a small pan.
• Place a pan or kadhai on medium high heat and add oil or ghee. Once it heats up, add cumin seeds and wait for them to splutter. Add chopped garlic and onions and cook for 5-7 minutes till the onion starts to turn golden. Add green chilli, ginger and tomatoes next and follow by adding a bit of salt, coriander powder, red chilli powder. Cook till the tomatoes turn mushy and start leaving oil on the sides.
• Now add the chopped beetroot greens and cook till they wilt and are cooked.
• Add this mix of beetroot leaves tadka to the dal and mix. Check if this needs more salt. You can also add the boiled dal to this tadka and cook for 3-5 minutes depending on the consistency of dal you prefer. You can add more ghee if you want.
• Top with chopped coriander leaves and serve Dal with Beetroot greens with the side of rice or roti.

Notes

1. I made a mix of three dals. You can use only one or two. Moong and masoor usually have similar cook times. I soak the chana dal for 10-15 minutes more than the rest of the dals and mix it in later since it takes slightly longer to cook.