Ingredients

• 3/4 cup - mung lentils, cooked until tender
• 1 tbsp - canola or other vegetable oil
• 1 tsp - mustard seeds
• 1 tbsp - grated ginger
• 1 tbsp - minced garlic
• 1 tbsp - coriander powder
• 1 tsp - red chilli powder
• 1/2 tsp - turmeric
• 1 small onion, finely diced
• 2 tomatoes, diced
• Greens from 3 beets, chopped

How to Make Mung Dal With Beet Greens

• Heat the oil in a saucepan. Add the mustard and when it splutters, add the onions and saute for a few minutes until the onions turn translucent.
• Add the ginger and garlic and saute for another minute.
• Add the coriander powder, chilli powder and turmeric and stir to coat with oil.
• Add the tomatoes and beet greens. Cook until the beet greens have wilted and the tomatoes are breaking down.
• Add the cooked mung dal and stir together, adding some water if the curry is too thick.
• Add salt to taste.
• Recipe Courtesy: Holy Cow Vegan