Beetroot leaves dal recipe, beetroot leaves recipes
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.
Other dal-based recipes that you might be interested are:
How to make beetroot leaves dal:
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.