Mung Dal With Beet Greens

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 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