Mung Dal with Beet Greens
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Dal
Cuisine: Indian
Servings: 6
Author: Holy Cow! Vegan Recipes
  • 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
  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!