Beetroot leaves dal recipe, beetroot leaves recipes
Beetroot leaves dal recipe, beetroot leaves recipes. A quick and easy lentil curry made with masoor dal, beetroot leaves, and simple seasonings.
I bought fresh beetroot from the mexican market last week, and was thinking for awhile what recipes to make. Finally, I came up with this beetroot leaves dal. It came out so well and did not even taste like beetroot leaves were in it. Try it out and you’ll like it. Beetroot leaves dal goes well with rotis and even rice.
Preparation time. 15 minutes
Cook time. 20 minutes
Recipe cuisine. indian
Recipe category. lunch
Serves. 4 to 6
Beetroot leaves – 5 cups
Masoor dal/red lentils – 3/4 cup
Tomatoes (chopped) – 1/2 cup
Red chilli powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Oil – 1 tablespoon
Ghee – 1 teaspoon
Cumin seeds/jeeragam – 1/2 teaspoon
Garlic (minced) – 1 teaspoon
Asafoetida/hing/perungayam – a pinch
Note. The ingredients shown will vary with the original quantity.
1. Wash and chop the beetroot leaves finely. Heat oil and ghee in a pan. Add cumin seeds, minced garlic cloves and asafoetida. Once the cumin seeds sizzles, add the chopped tomatoes.
2. Once the tomatoes turn little mushy, add the chopped beetroot leaves. Add turmeric powder, chilli powder, and salt. Stir well.
3. Add the masoor dal and stir well. Now add two cups of water and cook covered for 10 to 15 minutes until dal turns soft and mushy.
Now, beetroot leaves dal is ready! Serve with rice, rotis and pulao.