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 was 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.

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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, 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

Dal with Beetroot Greens

2018-06-20 10:50:05

Serves 4

A mixture of yellow Dals cooked with Beetroot leaves in a tadka

Prep Time

15 min

Total Time

45 min

Prep Time

15 min

Total Time

45 min

Ingredients

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

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Instructions

1. Measure and wash the dals together and soak for 5-10 minutes in 1 and a half cups of water.
2. Till then prep the beetroot greens and other veggies.
3. Wash the beetroot greens and then chop them.
4. Chop the onions, tomatoes. ginger, green chilli and garlic.
5. Transfer the dals with the water, turmeric and salt in a pressure cooker and cook for 1 whistle.
6. While the dal cooks, start with the greens tadka in a small pan.
7. 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.
8. Now add the chopped beetroot greens and cook till they wilt and are cooked.
9. 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.
10. Top with coriander leaves and serve with 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.

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By Sakshi Kapoor

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