My simple recipe for a dal prepared with beet leaves is one of the best-kept secrets for a wholesome family meal. Not just the nutritious leaves, but I also used a little bit of beetroot stems for this tasty recipe. I agree to be sent email.
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.
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
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.
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.
Related Recipes
Air Fryer Roasted Beets Beetroot Poriyal Recipe Quinoa Salad With Beets and Avocado Beetroot Chutney (2 Ways) Beetroot Poriyal
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📖 Recipe
