Previously I would buy only the Beet-root without the greens. After seeing Asha’s Dal saag recipe, I was inspired to buy Beet greens along with the Beetroot. Thanks Asha for the inspiration.
I have made my own version of the dal.I have used the Beet greens along with three types of dals; Chana Dal, Mung Dal and Toovar dal to make this very healthy and delicious Beet greens dal.
I used some of the leaves to make parathafor my little one J
The pink-red stems of the Beet greens were looking so fresh and lovely that I didn’t have a heart to throw them away, which I later realized was a very wise decision! I made a delicious and refreshing Raita with them, which complimented the Dal-Rice combination.
I made Beetroot Kanjiwith the Root.
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Beet greens Dal recipe
Servings :4-5 _____________________________________________________
- 1 xbd cups Beet chopped greens
- xbd cup Chana Dal
- xbd cup Moong da
- cup Toovar Dal lxbd
- 1 onion chopped
- 4 - 5 green chillies chopped
- 5 - 6 cloves garlic peeled and finely chopped
- xbd tsp cumene seedsxbd tsp mustard seeds turmeric xbc tsp powder
- 2 tsp oil
- Wash the dals , add water, a pinch of turmeric powder and few drops of oil. This helps to cook the dals faster. Pressure cook till well done.Boil about 1 cup water in a vessel, add the beet greens and cook on a low flame till the greens are soft and well cooked.Add the cooked dals to these greens. Add salt and mix nicely.Heat oil in another pan. Add the cumene seeds, mustard seeds, garlic and chopped onion and fry nicely till the onion turns golden brown. Add the green chillies.To this add the Beet greens-dal mixture and cook for a few seconds more.
- Serve hot with rice.
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- Beet stem raita recipe
- Servings :about 2-3__________________________________________________________
- Wash the Beet stems thoroughly (I had about7-8 young stems). Peel the thin skin from the stems. Steam the stems. (I put it in the pressure cooker along with the rice and the dals)Cool and chop the stems. Add about xbd cupCurd/yoghurt to this, salt as per taste and about xbc tspsugar and mix nicely.In a small pan heat 2 tsp oil, add xbd tsp cumene seeds, xbd tsp mustard seeds, 2-3 chopped green chillies. Add this tadka to the yoghurt raita. Mix nicely and chill.Serve with roti or dal-rice or have it as it is.
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- And thatu2019s my little oneu2019s paratha made with Beet greens!
Wonderful and nutritious post. Tks for sharing. Viji
Now that is a smart and wise use of fresh nutritious produce! Everything looks so tempting!
You are welcome M!! All three dishes look absolutely delicious.I love the Paratha with it.I will try that:))
All the dishes look wonderful. What a creative way to use the beet stems!!
Red Raita is very appealing to me, will try it!!
wow, that’s one complete meal and then some with those green… great job!
@ Thank you all of you for your kind comments and encouragement.
nice one ……plate looks yummy …..AFAM round up is ready .You can chk it out ….
@Thanks Deepa and that’s a lovely roundup. Thanks for hosting and reminding me
hi!
paratha looks lovely! and great idea about using the beet stems..
Hi I tried this dal with beet greens.it was tasty.Thanks for sharing.