Beetroot Leaves Poriyal
Ingredients
- 250-300 gm Beetroot Leaves See Recipe Notes
- ¼ cup Chana Dal washed, soaked for 2 hours and drained
- 1 tsp oil
- ½ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- ¼ tsp Ground Turmeric/Turmeric Powder
- 1 tsp Cayenne Pepper you can also use crushed red chilli, adjust to taste
- 2-3 tbsp Grated Coconut you can use fresh/dried unsweetened,optional
- Salt to taste
Equipment Required
- Chopping Board and Knife
- Small bowl for soaking the chana dal
- Measuring spoons optional, the measurements need not be precise
- Saute pan and spatula
- Food Processor/Indian Style Mixer-Grinder
Instructions
- Wash and chop the beet leaves.
- Grind the soaked and drained chana dal to a smooth paste.
- Heat oil in the saute pan and when it is hot add mustard seeds and cumin seeds.
- When the mustard and cumin seeds splutter, add the ground chana dal and saute for 6-7 minutes till the ground dal becomes dry and slightly crisp. When the ground dal has turned pale brown color and is crisp to taste, add the spices - ground turmeric/turmeric powder and Cayenne Pepper and stir to mix.
- Now, add the chopped beet leaves and salt. Mix well.
- Cook covered for a couple of minutes till the leaves wilt.
- If you are adding grated coconut, add that and mix well.
- Beetroot leaves poriyal is ready to serve.
- Serve it hot it with rice. Serves about 3-4 people.
Notes
Typically, in the US grocery stores, a bunch of beets had 3 beets along with their leaves. I use the leaves from this bunch to make this stir fry. The leaves typically weigh about 250-300 gms.