Soups · Vegetarian

Beetroot Leaves Daal (Lentil Curry)

My love for gardening grew over the pandemic and has motivated me to grow vegetables that I have never before. This year I tried beetroots and was mesmerized by the lovely leaves and just could not let them go to waste so I started incorporating them in different recipes. 

Did you know that beetroot leaves/greens are rich in Vitamin C, nitrates, are known to boost immunity and have anti-inflammatory properties? 

One recipe that was loved by all and is my ultimate favorite is daal (lentils) made with beetroot leaves.  This is rich in flavors as well as nutrition.

It is super comforting and the warm spices in it make it a must to try during Fall and Winter. 

Not growing beetroots at home? No worries – try to buy the beets that have healthy looking greens so you can use them!

I make this recipe in the Instant Pot but you can use a pressure cooker or a heavy bottomed pan/pot.

It is best served with plain white rice or roti but you can enjoy it as a soup too. 

Let’s look at the recipe!


Yellow Moong Daal – 1 cup

Beetroot leaves – 4 cups, chopped

Ginger – 1 inch, crushed or chopped

Garlic – 4 cloves, crushed or chopped

Green chilies – 2, chopped

Red onion – 1 small, chopped

Tomatoes – 2 small, chopped

Cumin seeds – 1 tsp.

Bay leaf – 1

Hing (asafetida) – ¼ tsp.

Cinnamon stick – 1 small

Coriander powder – 1tsp

Garam Masala powder – ½ tsp.

Turmeric powder – ½ tsp.

Salt – To taste

Water – 3 cups

Ghee – 2 Tbsp. + 1tsp

Whole red chilies – 2


  1. Wash and soak moong daal for 15 minutes
  2. Put the instant pot in sauté mode, and let it heat up. You can use a heavy bottomed pan/pot or pressure cooker as well.
  3. Add ghee, cumin seeds, hing, cinnamon stick, and bay leaf and let them crackle.
  4. Add onions and fry until light brown. Add ginger-garlic and sauté for a few minutes until the rawness goes away.
  5. Add tomatoes and green chilies and fry for a few minutes.
  6. Add all dry spices and fry until the ghee separates.
  7. Add the soaked daal and chopped beetroot leaves and sauté for a few minutes.
  8. Add water and pressure cook for 10 minutes (Instant pot) or 3-4 whistles in a pressure cooker. If using a pan, cover and cook on medium heat until daal is mushy and fully cooked. 
  9. Heat a tsp. of ghee in a small pan; add some cumin seeds and whole red chilies. Let them crackle for a few seconds and add this tadka on top of the daal right before serving!

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