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Beet Greens and Lentils, Indian Style

1½ cups green lentils
3 - 4 cups tightly packed beet greens, shredded finely
½ tbsp oil
1 tsp or to taste, salt
Juice of 1 lemon + a couple of lemon slices to serve (not pictured)

For the tempering:


1 tbsp oil

1 tsp whole cumin
1 garlic clove, smushed but left whole
2 - 3 long red chillies

Method:


Pick over the lentils, then wash in several changes of water. Put in a deep pot, then cover with 4 - 5 cups of cold water.


Bring to the boil, and boil hard for 5 - 7 minutes, skimming off any scum that rises. Turn down the heat, and simmer the lentils for about 40 - 45 minutes, until fully tender, and just beginning to break down.


Drain, and return to the pot.


Meanwhile, heat the ½ tbsp oil in a pan, and add the beet greens. Sauté for about 5 minutes, until tender.


Stir the cooked greens into the lentils and add the lemon juice. Season to taste with the salt.


To make the tempering, heat the oil in the pan. Add the whole cumin, red chillies and garlic and fry for about 30 seconds until the seeds start to sputter and the garlic is just turning brown.


Pour the entire mixture on top of the lentil-greens mixture and stir. Place a few slices of lemon on the side, and serve with rice, chapathis or naan.


Notes:

  • This is quite a dry dish, and the addition of lemon juice makes it a bit creamier.I would serve it as a side dish with another that had a bit of sauce.
  • This recipe makes a fair amount of dal, but it keeps well in the fridge and you can also freeze it. If freezing, skip the lemon juice and instead, add it when you are reheating the dal to keep the moistness.
Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise
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