Beetroot Leaves Dal

Beetroot Leaves Dal

Do you throw out the Beetroot leaves? STOP!!! 

Don’t just cut off the green leafy tops and toss them away! The leaves and the stems are edible, and make a great substitute for any green such as palak, swiss chard, collard greens, bok choy. They  can be added to dals/sambars, soups or added to sabzis.

Beetroot leaves 

The best part of buying beetroot with the leaves-you can make two dishes for the price of one!! Other leaves that are edible and should not be thrown out:

  1. Radish leaves: Click here for Radish sabzi with leaves
  2. Turnip Leaves: Click here for Turnip leaves sabzi(Sri Lankan style)

Here is a simple dal with the beetroot leaves. (Note:The stems (like the beetroot) have a natural pink dye that can turn the dal slightly pink).

Ingredients for Beetroot leaves dal: Serves 4-5
  • 1 cup toor dal/arhar dal
  • 2.5 cups water
  • 1/4 teaspoon turmeric powder
  • 2 teaspoons oil/ ghee
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon cumin seeds
  • 2 large garlic cloves, chopped
  • 1 large tomato, chopped
  • 1-2 green chili, slit
  • 1/4 teaspoon garam masala powder
  • 1/2 -1 tsp red chili powder (optional)
  • 1 tbsp coriander powder (optional)
  • salt, to taste
  • 1-2 teaspoon lemon juice

Method:

  1. To a pressure cooker add the washed toor dal, add 2.5 cups water,  and 1/4 teaspoon turmeric powder. Cook at high flame for 3 whistles. Let the pressure of the cooker come off on it’s own. Then mash well.
  2. Heat oil in a pan on medium heat. Once the oil is hot, add cumin seeds and mustard seeds. Wait till cumin seeds crackle and mustard seeds start popping out.
  3. Once the seeds start popping, add chopped garlic and green chili. Saute for a minute or till garlic just starts turning golden brown in color.
  4. Add chopped tomatoes, salt and cook for 5 minutes.
  5. Add chopped beetroot leaves and mix. Cook for 2-3 minutes or till the leaves are wilted.
  6. Add the mashed dal to the pan, a cup of water , the red chili powder and coriander powder (both optional, but I like to have the extra spice)and let it all come to a boil. Lower the heat, add more water if needed and let the dal simmer for 5 minutes.
  7. Check the salt and adjust to taste. Sprinkle garam on top and remove pan from heat.
  8. Squeeze in some fresh lemon juice and serve beetroot leaves dal with any hot rotis or steamed rice.

Other Beetroot recipes:

  1. Beetroot Mocktail/ Juice: Click for recipe here
  2. Beetroot Upkari(a simple Mangalorean style stir-fry): Click for recipe here
  3. Beetroot and Carrot Salad: Click here for recipe

 


Pumpkin and bhindi/ladiesfinger sambar (Palakkad style)

We had this awesome sambar at a friends place during the Diwali weekend. It was made by my friend’s mother and she had used pumpkin and ladiesfinger/okra for the sambar. The family has it’s roots in Palakkad,a town on the border of Tamil Nadu and Kerala. Being Palakkad Iyers their cuisine is a unique blend of the cooking styles from both the states (Kerala and Tamil Nadu).
I’ve always used the popular ready-made sambar powder to date and had never made the sambar from scratch(roasting and grinding the masalas). I had to get the recipe and it turned out so well that I’ve decided to make sambar the ‘hard-way’ instead of taking the ‘easy way’ out henceforth.
This sambar is typically made with any two of these seasonal vegetables: ladiesfinger/okra, arabi/taro root, pumpkin, capsicum and drumstick.
Here’s the recipe as given by Ms Sarda Ramakrishnan:

Pumpkin Sambar Palakkad
Ingredients for Palakkad Sambar: (Serves 8)

  • Coriander seeds: 2tbsp
  • Fenugreek seeds:1 tbsp
  • Channa dal: 1 tbsp
  • Dry red chillies: 5
  • Tamarind pulp: walnut sized (soak in water and squeeze out the pulp),
  • Tur dal: 2 cups (finely mashed)
  • Fresh coconut: 1/2 cup grated
  • Pumpkin: 1 cup (cut into 1 and 1/2″ pieces)
  • Ladiesfinger/Okra: 1 cup (cut into 1 and 1/2″ pieces)
  • Hing/asafoetida: 1/2tsp
  • Salt: to taste

For the tempering:

  • Mustard seeds: 1tsp
  • Curry leaves:5-6 nos.
  • Oil: 2tsp

Method:

  1. Roast the coriander seeds,fenugreek seeds,channa dal and the red chillies in a pan till the fenugreek and channa dal start turning red.
  2. Let it cool and then grind to a fine paste along with the grated coconut.
  3. Cook the pumkin and okra pieces in the tamarind pulp along with salt and enough water till the vegetables are half cooked.
  4. Add the cooked tur dal and the ground masala paste to the vegetables. Add enough water to bring it to a sambar consistency.
  5. Bring the sambar to a boil and add the hing powder.
  6. In a separate pan,heat the oil and add the mustard seeds. When it starts to sputter,add the curry leaves.
  7. Pour this tempering over the sambar.
  8. Serve hot with rice.

Dal Makhani (low-cal version)

Nothing beats eating dal makhani (with the oodles of butter and cream) with hot rice or chapathis or even naan. We always ate it in restaurants as I had no clue how to make it.I had to try out an alternative way which didn’t have so much butter or cream so that we could enjoy it regularly instead of eating it once in a way. The “better-half” warned that if it doesn’t taste like the restaurant stuff,he wasn’t going to touch it(so much for a supportive husband!).Anyway,I substituted the cream and butter with low-fat milk . I must warn you here-it takes me a good 2 hours to make this dish,but it’s worth the effort every time.Suffice to say that it was eaten by the fussy hubby and it’s been added to his list of dishes that turns out well even without the extra fat!

Some call it Dal Makhani, some say this is Maa ki dal. Well, what’s in a name-it still tastes great 🙂
Here’s the recipe:
Ingredients for Dal Makhani (low-calorie version):

  • Whole urad (black matpe beans): 1 cup(soaked overnight)
  • Split bengal gram dal: 1 tablespoon OR 1/2 cup red beans(soaked overnight)
  • Tomatoes: 3 nos.(pureed)
  • Onion: 1/2 medium (preferably red onions),finely chopped
  • Garlic: 2 flakes (finely chopped)
  • Green chilies or 2 nos(slit lengthwise)
  • Low fat milk: 1 and 1/2 cups
  • Red chilly powder: 1 or 2 teaspoon(according to taste)
  • Coriander/cilantro leaves-2 tablespoon
  • Curd: 1 tablespoon (whipped)
  • Sugar: 1 teaspoon (optional)
  • Salt: to taste

Method:

  1. Discard the water used for soaking the beans/dal overnight.
  2. Put 6 cups of water into a pressure cooker and add Urad,split gram(or red beans),chopped onion,garlic.Cook till one whistle then let it cook on a low flame for about half an hour.( If you don’t have a pressure cooker,cook in a closed saucepan for at least 40-45 minutes).
  3. After half an hour,switch off and let the pressure drop.Then,open and add the tomato puree and the slit green chilies.Cook, stirring occasionally for 20 mins on reduced flame.
  4. Add the milk and cook for 8-10 mins.
  5. Add the red chilly powder,sugar(optional) and salt. Let it cook on low flame for a further 5-6 minutes, stirring occasionally.
  6. Garnish with chopped cilantro/coriander leaves and whipped curd.

Question:Which is your favourite high-cal dish that you would love to have in a low-cal version?