Masoor Dahl with Beet Greens is a delightful curry that brings together the earthy goodness of lentils and the vibrant freshness of beet greens. This dish is not only packed with flavor but also rich in nutrients, making it a wholesome option for any meal. The spices meld beautifully, creating a comforting, aromatic experience that’s both satisfying and nourishing.
This recipe is a wonderful way to utilize beet greens, often overlooked but incredibly nutritious. The tender red lentils simmered to perfection, combined with the slightly bitter greens, offer a delightful contrast in both taste and texture. Each spoonful is a testament to the simplicity and depth of Indian cuisine, perfect for a cozy dinner or a hearty lunch.
Customizing This Dish
- If beet greens are unavailable, spinach, Swiss chard, or kale make excellent substitutes, maintaining the dish’s nutritional integrity and adding their unique flavors.
- If you don’t have any dried red chilies, you can use a fresh jalapeno instead.
- Prefer a bit more heat? Add an extra dried red chili or a dash of cayenne pepper. For a milder version, omit the chili altogether.
- Those who enjoy a tangy kick can add a splash of tamarind paste or a squeeze of lemon juice just before serving.
Storing and Reheating Leftovers
Leftover Masoor Dahl with Beet Greens can be a lifesaver on busy days. Store any leftovers in an airtight container in the refrigerator, where it will keep well for up to 3 days. When ready to eat, reheat gently on the stovetop over medium heat, stirring occasionally until heated through. If the dahl has thickened too much, add a splash of water or vegetable broth to achieve the desired consistency.
Freezing and Reheating
For longer storage, this dahl freezes beautifully. Let the dish cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. Label with the date and freeze for up to 3 months. When you’re ready to enjoy, thaw the dahl in the refrigerator overnight.
To reheat, place the thawed dahl in a saucepan over medium heat, stirring occasionally. Add a bit of water or broth to loosen the consistency if needed. Alternatively, reheat in the microwave on medium power, stirring every minute until evenly heated.
Masoor Dal with Beet Greens
- 1 cup masoor dal (red lentils)
- 1 tbsp ghee or vegetable oil
- 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- 1 dried red chili (optional)
- 1-inch piece ginger, grated
- 3 cloves garlic, grated
- 1 medium onion, finely chopped
- 2 medium tomatoes, finely chopped
- 1/2 tsp turmeric powder
- 1 tsp ground coriander
- 1/2 tsp garam masala
- 1 tsp paprika
- 1 bunch beet greens, washed and chopped
- 2 1/ cups water or vegetable stock
- Salt to taste
- Rinse the masoor dal under cold water using a colander until the water runs clear.
- In a medium saucepan, heat the ghee or vegetable oil over medium heat. Add the mustard seeds and cumin seeds. Let them sizzle and pop for a few seconds, being careful no to let them burn. Add the dried red chili (if using) and sauté for another minute until fragrant, then add the grated ginger and garlic, and sauté for 1-2 minutes until fragrant.
- Add the chopped onions and sauté until they turn golden brown. Stir in the chopped tomatoes, ground coriander, paprika, turmeric, garam masala, and salt. Cook until the tomatoes break down and the oil starts to separate from the mixture, about 5-7 minutes.
- Add the water or stock and the rinsed lentils. Bring the pot to a gentle boil then cover, reduce the heat to low, and simmer for 30 minutes or until the lentils are soft. If the dal is too thick, you can add a bit more water to reach your desired consistency. You can also mash some of the lentils with the back of a spoon or potato masher if you want a smoother consistency. Taste and adjust seasoning if necessary.
- Stir in the beet greens and cook until wilted but still a little crispy, about 5 minutes. Serve hot with rice or naan.
