¼cupChana Dalwashed, soaked for 2 hours and drained
¼tspGround Turmeric/Turmeric Powder
1tspCayenne Pepperyou can also use crushed red chilli, adjust to taste
2-3tbspGrated Coconutyou can use fresh/dried unsweetened,optional
Salt to taste
Chopping Board and Knife
Small bowl for soaking the chana dal
Measuring spoonsoptional, the measurements need not be precise
Saute pan and spatula
Food Processor/Indian Style Mixer-Grinder
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.
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.