I love my Greens and I simply love to include them in my various recipes!I love making a mix and match with Dal (lentils) and fresh greens!Spinach is common and so are Fenugreek Leaves and so I was looking for a green to add to my comfort food!Yes,believe me a bowl of well cooked Dal and plain steamed rice with a dollop of ghee is one of the most soul satisfying,nutritious and healthy meals on earth!Dal by itself is made in various versions in almost all Indian States.The concept of adding fresh greens makes it more tasty and adds a whole lot of nutrients along with the mandatory protein kick!

I found fresh Beets at the Farmer’s Market and the leaves were beautifully fresh and dripping with dew – exactly what I wanted to add to my dal!So the leaves were prepped for the final shoot and I found myself salivating even as I shot the beautifully green with red embossed large veined leaves!The shoot was mandatory believe me!Nature gives us so much to think upon,ponder upon and capture for eternity!So the leaves were photographed and made my phone screensaver for a number of days!So let us go to this wonderful and say recipe!The Leaves also release the beautiful,crimson juice which is so popular for Beets and make the Dal slightly rosy which adds to the thrill in the senses when the course is served!

The Beets

The lovely Beet Leaves..

This recipe was contributed for the B Series in the A – Z Challenge by Jolly Makkar and Vidya Narayan who are established Bloggers themselves!

Preparation Time : 1 hour

Makes : 4 – 5 servings

INGREDIENTS

2 cups chopped,washed and drained beet leaves

1 medium Onion – sliced

1 medium Tomato – sliced

1 green chilli – minced

2 cups Arhar/Toor Dal – washed and soaked for 2 hours and boiled till fork tender (use a combination of Dals if you like)

Salt to taste

1 tsp Red Chilli Powder

1/2 tsp Turmeric Powder

2 tsp Coriander Powder

1/2 tsp Amchur (dried Mango powder)

1/2 tsp Asafoetida

1 tsp Kasoori Methi

1 Garlic Clove – Minced

1 inch piece Ginger – Minced

1 tbsp ghee

2 tsp Oil

1 tsp Cumin seeds (jeera)

1 dried red chilli

1 tbsp Coriander Leaves

For the tempering :

1 tbsp ghee

1 tsp Kashmiri Red Chilli Powder

1/2 tsp Asafoetida (Heeng)

METHOD

Pressure cook the soaked Dal with double the water and salt to taste for 4 – 5 whistles till tender and soft.Put the Dal along with the water into a cooking pan.Chop the Beet Leaves finely!

The chopped Beet Leaves

Heat Oil in a pan and add cumin seeds and asafoetida.When the seeds crackle,add the ginger,green chilli and garlic and stir.Add onions and fry till translucent.Add Tomatoes and cook till soft then mix in salt and coriander powders.

Add the chopped leaves and cook till the stems turn soft.Add amchur and mix well.

Powder the Kasoori Methi between your palms and mix into the Dal.Add turmeric and mix well.Put the pan on heat and bring the Dal to a boil again.

Now add the prepared leaves and ingredients to the Dal and mix well.Cook on low heat for 10 minutes till everything amalgamates nicely.Check here for salt and add more if needed.

Take off heat and prepare the tempering.Heat ghee in a small “tadka pan” and when warm,add the chilli powder and asafoetida.When the ghee starts simmering,take off heat and add to the Dal.Cover with a lid and leave for 15 minutes by which all the flavours would have been absorbed very well.

Ladle into a bowl and serve with plain boiled rice or fresh roti!For more luxury add a tbsp of ghee on top!Enjoy!

Served with plain rice..

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