Ingredients

• 1 cup - Moong dal/Green moong beans, skinned and split
• 1/2 tsp - Turmeric powder
• 1 - medium-large Onion, chopped
• 2 - medium-large Tomatoes, chopped
• 1 inch - Ginger, peeled and chopped finely
• Beet Greens from beet bunch of 6
• 1 tsp - Mustard Seeds
• 1 tsp - Urad Dal (black gram, skinned and split)
• 1-2 - green chillies, as per taste
• Lemon juice (fresh) to taste
• Salt to taste

How to Make Simple beet greens dal

• Dry roast the moong dal on medium-high heat for about 5 minutes or until aromatic and lightly reddish.
• Pressure cook for about 3 whistles with 3 cups of water along with turmeric powder. It takes around 10-12 minutes.
• While that's cooking, prepare the beet greens.
• Chop off the tops from the beets.
• Give the leaves a good rinse with cold water.
• Break off (or cut with a knife) the hard stems from the leaves.
• If the beets are fresh and young, the stems will be tender and you can use them in your cooking.
• Chop them finely and chop the greens coarsely.
• Now wash these greens once again in water. Drain.
• Meanwhile in a pan, heat 2 tsp of oil (or ghee or a mix of both) and then add mustard.
• Once it starts popping, add the black gram. When it turns brown, add the chopped onions.
• Give it a quick stir for 1 minute and then add the tomatoes and chillies.
• Add salt and cook until it's soft.
• Add the chopped greens.
• In about 2 minutes, the leaves will wilt.
• Reduce the heat to low.
• Take the cooked dal from the pressure cooker and add it to the greens.
• Mix until combined.
• You can add another cup of water to this or as required for your preferred consistency.
• The dal takes on a beautiful pink colour thanks to the beet greens.
• Squeeze fresh lemons towards the end for taste and to aid the absorption of iron.
• Serve warm with roti, parathas or steamed rice.
• Recipe Courtesy: http://chefinyou.com/