Indian Spices make everything taste more delicious. Moong Dal or Mung Bean with beet leaves is certainly very flavorful. However, we often think about cutting the green leaves on top of the beets thinking they are not edible. I would suggest you NOT cut and throw the beet leaves, as they contain amazing nutrition. Before we move further, let me announce that today I would be sharing; Beets Leaves Recipe Indian Style.
Here are some of the facts about Beet Greens;
- Beet greens are sweeter, milder, and when cooked, they turn into the most tender, silkiest greens you will ever get to eat.
- Beet Greens are one of the most nutritious greens around the world. They are rich in antioxidants such as Beta Carotene and Lutein, Phytonutrients, and vitamins such as A and K. According to Jo Robinson, author of Eating on the Wild Side, “the nutritious value of Beet Greens surpasses Kale.”.
Beet Green Dal with Indian Spices Recipe
- ½ cup Yellow Moong Dal (split and skinless).
- 1½+1 cup Water.
- 2 cup Beet root Leaves and Stems chopped, from 2 Beets.
- 1 tbsp Oil.
- 1 tsp Ginger paste or freshly grated or crushed.
- 1 tsp Cumin seeds.
- ¼ tsp Turmeric powder.
- 2 Green Chilies chopped finely.
- ½ tsp Coriander powder.
- ½ tsp Garam Masala.
- ½ tsp Red Chili Powder.
- Salt to taste.
- 1½ tsp Lemon Juice.
- Cut the Beet Leaves and also cut the Stems.
- The Beetroot Stems I am using are pretty thin, so they do not need peeling; however, you might need to peel them off if your stems are thick. When you chop off the Stems, you will feel and see if they need peeling.
- After chopping, wash them thoroughly. You must keep them in cold water for 10 minutes till all the dirt is out of them. Next, prepare your other ingredients for the Dal. Till then, you will see the settled dirt at the bottom. Then, use your hands and take out the leaves from the water.
- Moong Dal must also be washed. Rinse the dal till the water is clear, no need to soak the dal in water.
- Use a pressure cooker! Put it on low to medium flame and pour some Oil in it.
- Once the Oil is warm, add some Cumin Seeds and let them sizzle.
- After that, add the Garlic-Ginger paste, wait for 30 seconds, and then add Green Chilies. Cook for 30 more seconds.
- Add the Beet Stems and leaves to the mixture and stir them for 2-3 minutes.
- After you see the leaves gaining a soft texture, add Moong Dal into the cooker and mix.
- When you have mixed properly, add all the dry Spices and Salt as per your taste. Mix well.
- Add half a cup of water in the Dal and then cover the lid properly and put weight on it. Keep the cooker on low flame and wait till you listen to 3-4 whistles. Then, take the cooker off the flame. Let the pressure go away and then gradually open the cover.
- Add another 1 cup of water and put the cooker back on the stove. Bring the mixture to boil and squeeze 1-2 Lemon. Let it cook for 5 minutes.
Try it out, guys, and let us know how it tastes.
How Many Calories are in Beet Green Dal?
Beet Green Dal contains approx. 138 calories with 14g of Carbohydrates, 5.7g of Proteins, 7.4g of fat, 725mg of Potassium, and 4.1g of Fiber. This information is a rough estimate for about 1 serving.
How to Store Beet Greens?
If you want your Beet Greens to last longer, you must make sure that you store them so that the leaves stay fresh and crispy. As soon as you bring the Beetroots home, remove the leaves from the Beetroot, wash them thoroughly and then let them dry (or splash the excess water). After that, you must wrap them in a paper towel, put them in a Ziploc plastic bag and store it in the vegetable section in your Fridge. If you follow this procedure, your Greens may last up to two weeks!
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