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

Method:

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