Beetroot Leaves – Masoor Dal Sidedish

beetroot leaves masoor dal sidedish

There was a time when I would just throw away beetroot leaves. I would use the tender stems, but discard the leaves. Then I saw a recipe of masoor with red chard. So I started making a similar dish with beetroot leaves. Now after many experiments with it, I think I have reached to this recipe which we love. I use a small beetroot for it sometimes, but mostly, I use only stems and leaves.

2 cups beetroot stems and leaves
1/2 cup cooked beetroot pieces(optional)
1/2 cup red masoor dal
1 tea spn cumin seeds
1/2 cup onion
1 tea spn chopped ginger
1 tea spn chopped garlic
1 tea spn red chilli powder
1 tea spn garam masala (or any other spice blend you like)

Heat oil and add cumin seeds, ginger, garlic, onion. Fry for few minutes.
Then add masoor dal and fry for few minutes. Add chilli powder, garam masala, salt. Fry for a minute.
Add beetroot leaves and pieces, half cup water. Cover and cook till done.
I normally do not prefer to cook this in pressure cooker, because masoor dal gets cooked very soon. I like to take it off the heat when masoor dal is cooked through, but not mashed completely.

Serves : 3-4
Preparation time : 30mins


beetroot leaves masoor dal sidedish1

beetroot leaves masoor dal sidedish2

beetroot leaves masoor dal sidedish3

beetroot leaves masoor dal sidedish4

beetroot leaves masoor dal sidedish

10 thoughts on “Beetroot Leaves – Masoor Dal Sidedish”

  1. I used to throw away the leaves everytime I got beetroot at the farmer’s market. I am going to try this dish next tme. Thank you sooo much!

  2. Thanks! My mum makes something similar but more soup like. I like your version a lot. Just to add that masoor daal should be washed first in cold water. Some brands i use here in italy need to be rinsed 7-8 times otherwise there is a dusty residue which can look and taste horrid. Often my non asian pals wonder why i am rinsing pulses and rice before cooking, but are glad when they start doing it also!

    Ps. Beetroot leaves are excellent when added to meat curry, 15 mins before the end of cooking.

    1. Zia, agree. We always wash all beans, rice. I somehow skip that step because everyone does it by default in India. But here in US, I don’t see it that common!

  3. I am not a very good cook ( I once tried to make hard boiled eggs, but the water boiled away and I had a hard time explaining to my husband (who ended up on a ladder) scraping the eggs out of the ceiling and plastering the dented ceiling). I found out that beet root leaves are more nutritious than the actual beet root and I am going to attempt your recipe. I got the leaves for free (my local supermarket was cutting them away and dumping them. Not even composting them)., I hope what I do comes out edible. Your photos make me want to get started right away. Your foods look so delicious. Thanks for the information. Linda.

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to Top