Moong Dal with Beet Greens

Mung Dal with beet greens
I have not had much luck growing beets in my vegetable garden. When I planted them last year, the beets themselves did not grow much bigger than marbles, although I did get lots of luscious, leafy greens. I couldn’t complain. Much as I love the fleshy, deliciously sweet roots, I am a bigger fan of the mildly sour, quick-cooking greens.My favorite way to eat beet greens which are very flavorful involves nothing more than sauteing them in some oil to which I first add mustard seeds and garlic. Salt, a couple of green chilies, and I am all set.But I also sometimes add it to dals, as I did in the recipe I am about to share with you: Mung Dal with Beet Greens.

This dish uses just a few simple spices and the beet greens impart it just a slight, pink hue that, I think, looks wonderful. It goes great with rice or chapatis, so take your pick. Enjoy!

Mung Dal with Beet Greens
Prep time
Cook time
Total time
Recipe type: Dal
Cuisine: Indian
Serves: 6
  • ¾ cup mung lentils, cooked until tender
  • 1 tbsp canola or other vegetable oil
  • 1 tsp mustard seeds
  • 1 tbsp grated ginger
  • 1 tbsp minced garlic
  • 1 tbsp coriander powder
  • 1 tsp red chilli powder
  • ½ tsp turmeric
  • 1 small onion, finely diced
  • 2 tomatoes, diced
  • Greens from 3 beets, chopped
  1. Heat the oil in a saucepan. Add the mustard and when it sputters, add the onions and saute for a few minutes until the onions turn translucent.
  2. Add the ginger and garlic and saute another minute.
  3. Add the coriander powder, chilli powder and turmeric and stir to coat with oil.
  4. Add the tomatoes and beet greens. Cook until the beet greens have wilted and the tomatoes are breaking down.
  5. Add the cooked mung dal and stir together, adding some water if the curry is too thick. Add salt to taste.
  6. Serve hot!
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  1. says

    That’s a nice way of adding greens to our meals, especially beet greens which are usually discarded. Like you mentioned I usually make a simple stir fry with them or toss them in with spinach and toor dal.Will try it with moong this time.

  2. says

    Hi Vaishali, this looks yummy. i make this but with drumstick leaves. The idea of using beet leaves here is new to me.

    thank you for adding me to your roll. am gonna begin one soon too and you are definitely in :-)

  3. Anonymous says

    Hi, I read your posts very often and I love your blog.
    This is the first time I tried a recipe out of your blog and it turned out to be very very yummy. Thanks so much..BTW you inspire me in becoming a vegan. I am now a lacto vegetarian trying to convert to be a vegan. I hope very soon I will be a vegan

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