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Beetroot Leaves Poriyal

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Calories 80 kcal


  • 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


  • 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.