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
- 3/4 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
- 1/2 tsp turmeric
- 1 small onion , finely diced
- 2 tomatoes , diced
- Greens from 3 beets , chopped
- 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.
- Add the ginger and garlic and saute another minute.
- Add the coriander powder, chilli powder and turmeric and stir to coat with oil.
- Add the tomatoes and beet greens. Cook until the beet greens have wilted and the tomatoes are breaking down.
- Add the cooked mung dal and stir together, adding some water if the curry is too thick. Add salt to taste.
- Serve hot!
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