Yellow Dal With Beetroot Leaves
10m prep 45m cook 55m ready
A comforting yellow dal made with toor dal and beetroot leaves, tempered with cumin and chilli. This easy, family-friendly dish is gently spiced and can be made in a pressure cooker or regular saucepan.
Ingredients
- 250 g yellow split lentils (toor dal)
- 1/4 tsp ground turmeric
- 2 tsp salt
- 900 ml water
- 3 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 green chilli pierced
- 1/2 tsp asafoetida/hing
- 1/4 tsp chilli powder
- 1 bunch beetroot/beets leaves washed and roughly chopped
- 1 1/2 tsp sugar
- 0.5 lemon juice of
Nutrition (per serving, estimated)
Estimated based off 7 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 26.4 mg
- Iron: 1.16 mg
- Magnesium: 9.55 mg
- Phosphorus: 11.3 mg
- Potassium: 65.3 mg
- Zinc: 0.11 mg
Let's Cook
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Step 1.
Combine the lentils, turmeric, 1 teaspoon of the salt, and 900ml water in a large saucepan. Bring to a boil over high heat, then reduce to a simmer and cook for 30–40 minutes, or until the lentils are tender. Stir occasionally and add more water if needed to keep them submerged.
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Step 2.
While the lentils cook, heat the vegetable oil in a frying pan over medium heat. When hot, add the cumin seeds and let them sizzle until deep brown, about 30 seconds. Then add the pierced green chilli, asafoetida, and chilli powder. Stir for about 1 minute until fragrant. This mixture is the temper.
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Step 3.
Add the roughly chopped beetroot leaves to the temper in the pan and stir until wilted, about 1–2 minutes. Remove from heat.
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Step 4.
When the lentils are tender, pour the beetroot leaf temper into the lentil saucepan. Increase the heat to medium and add the remaining 1 teaspoon salt, sugar, and lemon juice. Add a splash more water if needed and simmer, stirring occasionally, until the dal reaches a thick porridge-like consistency, about 5 minutes.
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Step 5.
Taste and adjust seasoning with salt or lemon juice if desired. Serve hot.
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