Beet Greens Dal | Moong Dal Tadka with Beetroot leaves

Moong dal tadka with beetroot leaves is a great dal recipe to make to use the delicious beet greens. This Beet Greens dal is incredibly easy to make and works so well with rice or bread. I make this in my Instant pot and it is literally a dump and go recipe.

Beet greens or beetroot leaves are in abundance in our backyard and I have been cooking so much with it in the past month. Moong dal tadka is a common dal recipe that I make at home regularly. I use spinach in the dal often and make it as Dal Palak. I followed the same idea and used beetroot leaves instead of spinach and it worked great.

Beetroot leaves are very nutritious and when they grow in the backyard, there is an abundance of it. I got very excited for all the greens more than the beets themselves this year. The beet green along with the tender stems work so well in a dal recipe like this or a stir fry like this Beetroot leaves poriyal.

Beetroot greens are very easy to grow from seeds. I have a small patch where I grow my beetroot, carrot and radish and love to cook with the greens as well whenever possible.

Beet greens have a mild tinge of natural sweetness and it cook really quickly. I have talked about all the health benefits of the beetroot leaves in the Beetroot Leaves Poriyal post. Also the post has detailed pictorials on how to clean the beetroot leaves.

Why make this recipe?

• This moong dal tadka with beetroot leaves is a very easy recipe and perfect for a quick weeknight dinner.
• Theis dal taska works great when served with rice or with pulka.
• Beet greens dal is very nutritious and the beetroot leaves are loaded with minerals, vitamins and fiber.
• Often the beetroot bunch that we get from the stores come with the greens and this is a great recipe to use the nutritious beet greens instead of throwing them away.
• I make this Moong dal tadka in the Instant pot and it is so convenient. We literally dump the ingredients and the Instant pot does its thing.
• The recipe is very adaptable and we can use masoor dal, toor dal, mixed dal or moong dal with skin to make this exact recipe.
• This Beet greens dal tadka is a gluten free and vegan recipe.

Ingredients and Substitutes

Check the recipe card at the bottom of the page for exact measurements and printable detailed recipe.

Lentils - I have used yellow moong dal for this recipe. As I mentioned, we can use a mix of different lentils or use toor dal or masoor dal as well to make this exact recipe. Keep in mind that toor dal takes a little longer to cook, so set the time based on that.

Beet greens - I used freshly harvested beet greens, cleaned and chopped it coarsely to use in the beetroot leaves dal recipe. Check out my beetroot leaves stir fry post to see how to clean the beet leaves.

Other vegetables - I have used onion, tomato, green chilies and ginger in the moong dal tadka recipe.

Whole spices - I have used bay leaf, cinnamon, cumin seeds and cloves in the dal tadka recipe.

Spice powders - We need turmeric powder and red chili powder for the dal recipe. Other than that I use either olive oil or coconut oil to make my dal. If not vegan, use ghee to do a final tempering.

Step by step process

• Set the instant pot on saute mode and heat oil or ghee in the instant pot inner container. Once the oil heats up, add 1 teaspoon of cumin seeds, bay leaf, cinnamon stick and cloves (1). Fry it for about 30 seconds until aromatic.

• Add the chopped onions and fry it until it turns translucent - about 3 to 5 minutes (2).

• Then add the grated ginger and green chilies and mix well (3).

• After that add the chopped tomatoes and mix well. Let the tomatoes cook for about 5 minutes (4).

• Add the coarsely chopped beetroot leaves (5) followed by the washed and rinsed moong dal (6).

• Then add the turmeric powder and red chili powder along with salt and mix well (7).

• Add water needed to cook the lentil and mix well (8).

• Close the instant pot and place the vent on seal position. Turn off the pot from the saute mode and set it on pressure cook / manual for about 12 minutes.

• Once the instant pot is done with the cycle, let the pressure release naturally and then open the pot. Stir well and adjust the consistency of the beet greens dal (if needed).

• If doing a tadka in the end, heat oil or ghee in a small pan and add 1 teaspoon of cumin seeds and ½ teaspoon of red chili powder and let it crackle (9). Add the tadka to the cooked dal. Stir well and serve (10).

Expert tips

• Wash and clean the beetroot leaves well before using in the dal recipe.
• This dal can be made with different dal or with a mix of dal.
• We can make the same dal tadka with spinach, kale, chard, methi or any green leafy vegetable that you harvest.
• The tadka / seasoning in the end is optional but it adds a smoky flavor to the dal.
• If using any different dal / lentil, adjust the cooking time accordingly.
• I also use a little bit of tender beetroot stem along with the greens.

Frequently asked question

More dal recipes

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Beet Greens Dal | Moong Dal Tadka with Beetroot leaves

Beet Greens Dal | Moong Dal Tadka with Beetroot leaves

5 from 15 votes

Print Pin Rate

Course: Side Dish

Cuisine: Indian

Diet: Gluten Free, Vegan

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6 servings

Calories: 193kcal

Author: Sandhya Ramakrishnan

Equipment

• ▢
  Instant Pot

Ingredients

• ▢ 3 cups Beetroot leaves Cleaned and chopped
• ▢ 1 cup Moong dal washed and drained
• ▢ 1 cup Onion finely chopped
• ▢ 1 cup Tomato chopped or canned
• ▢ 3 Green Chilies
• ▢ 2 teaspoon Ginger grated
• ▢ 2 teaspoon Cumin seeds
• ▢ 1 inch Cinnamon 
• ▢ 4 Cloves
• ▢ 1 Bay leaf
• ▢ ½ teaspoon Turmeric powder
• ▢ 1 ½ teaspoon Red chili powder
• ▢ 2 tablespoon Oil or use ghee if not vegan
• ▢ to taste Salt

Instructions

• Set the instant pot on saute mode and heat oil or ghee in the instant pot inner container. Once the oil heats up, add 1 teaspoon of cumin seeds, bay leaf, cinnamon stick and cloves (1). Fry it for about 30 seconds until aromatic.
• Add the chopped onions and fry it until it turns translucent - about 3 to 5 minutes (2).
• Then add the grated ginger and green chilies and mix well (3).
• After that add the chopped tomatoes and mix well. Let the tomatoes cook for about 5 minutes (4).
• Add the coarsely chopped beetroot leaves (5) followed by the washed and rinsed moong dal (6).
• Then add the turmeric powder and red chili powder along with salt and mix well (7).
• Add water needed to cook the lentil and mix well (8).
• Close the instant pot and place the vent on seal position. Turn off the pot from the saute mode and set it on pressure cook / manual for about 12 minutes.
• Once the instant pot is done with the cycle, let the pressure release naturally and then open the pot. Stir well and adjust the consistency of the beet greens dal (if needed).
• If doing a tadka in the end, heat oil or ghee in a small pan and add 1 teaspoon of cumin seeds and ½ teaspoon of red chili powder and let it crackle (9). Add the tadka to the cooked dal. Stir well and serve (10).

Notes

Expert tips

• Wash and clean the beetroot leaves well before using in the dal recipe.
• This dal can be made with different dal or with a mix of dal.
• We can make the same dal tadka with spinach, kale, chard, methi or any green leafy vegetable that you harvest.
• The tadka / seasoning in the end is optional but it adds a smoky flavor to the dal.
• If using any different dal / lentil, adjust the cooking time accordingly.
• I also use a little bit of tender beetroot stem along with the greens.

Nutrition

Calories: 193kcal | Carbohydrates: 27g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 140mg | Potassium: 273mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1634IU | Vitamin C: 14mg | Calcium: 55mg | Iron: 2mg

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