Madhuram's Eggless Cooking

  • Recipe Index
    • By Category
    • By Ingredient
  • Baking 101
    • Egg Substitutes
    • Baking Measurements
    • Other Names For Eggs
    • Flour Substitutions
    • Cake Decorating Ideas
    • Video Recipes
    • FAQ
  • Eggless Baking
    • Eggless Brownies/Eggless Bars Recipes
    • Eggless Bread Recipes
    • Eggless Cake/Cupcake Recipes
    • Eggless Cookies
    • Eggless Muffin Recipes
    • Eggless Pancakes/Waffles
    • Eggless Scones
    • Other Baking Recipes
  • Vegan Baking
    • Vegan Bar/Brownie Recipes
    • Vegan Breads
    • Vegan Cake/Cupcake Recipes
    • Vegan Cookies
    • Vegan Muffin Recipes
  • Other Baking
    • Gluten Free Baking
    • Low-Fat Baking Recipes
    • Whole Grain Baking Recipes
  • Cooking Recipes
    • Healthy Smoothie Recipes
    • Vegetarian Soup Recipes
    • Healthy Vegetarian Salad Recipes
    • Main Course Recipes
    • Idli Recipes
    • Delicious Dosa Recipes
    • Pasta Recipes
    • Indian Bread Recipes
    • Pizza Recipes
    • Side Dish Recipes
    • Indian Dessert Recipes
menu icon
go to homepage
  • About
  • Baking Measurements
  • Egg Substitutes
  • All Recipes
subscribe
search icon
Homepage link
  • About
  • Baking Measurements
  • Egg Substitutes
  • All Recipes
×
Home » Recipes » Side Dishes

Are the tops of Beets Edible? Beet Greens Daal

Modified: Aug 15, 2024 by Madhuram · 37 Comments.

No ratings yet
Jump to Recipe

4 shares
  • Facebook
  • Flipboard

Beet Greens Daal

Are the tops of Beets Edible? Until recently I did not know that beet greens were edible.  During her last visit here my mother-in-law only mentioned it and cooked it for us.  I don't  know why I hadn't googled earlier to find more about these greens.  Better late than never, right?

I found out that Beet greens contain a large amount of vitamins A and K and anti-oxidants Beta Carotene and Lutein.  For more detailed information about the nutrient value click here.

Beet Greens

My mother-in-law mentioned that the stems are not edible, so she used only the leaves.  But later I searched in the net and found that the stems are edible, healthy and tasty too.  Check it out here. 

This Beet Greens Kootu is like preparing any other greens/vegetable kootu.  It's very simple to prepare and goes well with both rice and chapatis.

If you tried this Beet Greens Daal recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!

💌 Save This Recipe!

We'll email this recipe post to you, so you can come back to it later!

We will also add you to our email list. Unsubscribe at any time.

Recipe

Beet Greens Daal Recipe

Madhuram
Enjoy this simple and delicious Indian Daal recipe using beet greens.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Side Dish
Cuisine Indian
Servings 3 People
Need To Convert Measurements?Check out the Baking Measurement Chart!

Ingredients

  • 1 Small Bunch Beet Greens
  • ¼ Cup Moong Daal/Toor Daal
  • ¼ Teaspoon Turmeric Powder
  • A Pinch Hing
  • As Per Taste Salt

For Griding:

  • 4 Tablespoons Coconut
  • 2 Teaspoons Cumin
  • ½ Red Chilli
  • ½ (Or As Per Taste) Green Chilli
  • 2-3 Teaspoons Or As Necessary Milk/Water

For Tempering:

  • 1 Tablespoon Oil
  • 1 Teaspoon Mustard Seeds
  • 1 Teaspoon Channa Daal
  • 1 Teaspoon Urad Daal
  • As Needed Curry Leaves (Optional)

Instructions

  • Simply tear the leaves and rinse it thoroughly. We did not use the stems this time, because we did not know that it was edible.
  • The daal and greens can be either pressure cooked together adding enough water for 1 whistle or it can be cooked in a vessel directly on stove top itself, if you are using moong daal. In case you choose to go with the latter method, first add the daal, turmeric powder, hing and enough water in a vessel and don't close it with a lid. If you close the vessel with the lid, the water will start overflowing while boiling and you will have to spend the next 5 minutes cleaning the range. Once the daal is half cooked add the cleaned greens and cook it tender adding water as required. Once both the daal and greens are cooked add enough salt.
  • While the daal and greens are cooking add all the ingredients mentioned for grinding in a blender and grind it to a fine paste using milk/water.
  • Add this paste to the cooked greens and let it boil for another couple of minutes, while you prepare the tadka.
  • In a small frying pan add oil and after it heats add the remaining ingredients and fry until the daals turn golden brown and add it to the greens and remove it from heat.

My Notes

  1. I have mentioned to grind the ingredients with milk because, while cooking any greens adding a very small quantity of milk will enhance the flavor of the greens. This is my mother's tip. So you can either grind using milk or first grind it with water and after adding the paste to the cooked greens add some milk and let it boil for another 3-4 minutes.
  2. Another tip, while grinding for any kootu/daal using a combination of red chillies and green chilies gives a better taste than using either one of them alone.
  3. Find some more beet greens recipes here.
Did You Make This?Please leave a comment on the blog or share a photo on Instagram.

Browse My Other Beet Greens Recipes

  • Beet Soup/Rasam
  • Beet Greens Usili
  • Beet Leaves Sambar
  • Beet Greens in Spicy Yogurt Sauce
  • More Side Dishes

    • Oven Roasted Cauliflower Recipe
    • Steamed Green Beans
    • Vibrant Vegetable Stir-Fry
    • Broccoli and Black Beans Stir-Fry
    4 shares
    • Facebook
    • Flipboard

    Comments

      Tried this recipe? Leave a comment and rating! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating:




    1. Madhuram says

      May 05, 2008 at 12:05 pm

      Give it a try Rupa, it tasted so good.

      Reply
    2. rupa says

      May 05, 2008 at 4:00 am

      even I didn't know it until I read this...will try it out for sure.. lovely 🙂

      Reply
    3. Madhuram says

      May 01, 2008 at 10:02 pm

      Thanks for the tip Roma. I have also heard that adding little sugar and not closing the lid while cooking greens would help to retain the color. While grinding, instead of coconut, adding coconut milk powder will also give a wonderful taste. I've tried that one too.

      Try it Smitha. It tasted like spinach kootu only.

      Reply
    4. Bavani says

      April 30, 2008 at 9:50 pm

      Thanks for dropping by 🙂 and thanks a million for sending me that new site to check out. Having come ALL THE WAY here from Singapore, I do get homesick at times, and there's nothing like watching something familiar to feel good 🙂 I will definitely check it out - are there any sites where tamil movies can be watched for free?

      Reply
    5. Smitha says

      April 30, 2008 at 9:37 pm

      It never occured to me that we can use the beet greens. Will defenitely try this recipe next time I buy beets.

      Reply
    6. Roma says

      April 30, 2008 at 8:49 pm

      Madhu, Great Tips! Really worth memorizing.

      About cooking greens , my friends in the neighborhood said that a pinch of soda makes the color of greens very bright. Thats why in restaurants we find their greens standing out of the dal.
      If we feel that soda is unhealthy to use we can add a fruit salt (like ENO) that serves the same purpose and is good for digestion too. Ohh! I need something like that given the amount I eat 🙂

      Reply
    7. Madhuram says

      April 30, 2008 at 7:59 pm

      Cham, noted your tip about cooking the stems first. Will do it the next time.

      Dhivya Sharma, I was also throwing it away earlier. Not any more.

      Thanks Uma, Arundathi, Laksh, Asha, Vaishali, Spillay and Anjali D.

      Vaishali this daal was especially nice with hot chapathis and paruppu saadam with ghee.

      Welcome to my blog Asha.

      Reply
    8. Anjali Damerla says

      April 30, 2008 at 4:02 pm

      Yummy, healthy and easy. That's how I like it 🙂
      I did not know about adding milk to greens. Will try it next time.

      Reply
    9. Spillay says

      April 30, 2008 at 3:20 pm

      Looks very tasty. Never cooked this vege before - but I see it all the time. Now, I am motivated to give it a go 😆

      Reply
    10. Vaishali says

      April 30, 2008 at 2:47 pm

      Delicious-looking dal, Madhuram. I've cooked beet greens before, but never with dal. I also like your tip about using both red and green chilies- I usually use one or the other, but I'll try it your way the next time.

      Reply
    11. Asha says

      April 30, 2008 at 2:45 pm

      I love Beet greens, never throw them away. They are healthy and yummy. Dal looks delcious!:)

      Reply
    12. Laksh says

      April 30, 2008 at 2:13 pm

      Looks yummy! The milk tip sounds nice. Will try and let you know.

      Reply
    13. Arundathi says

      April 30, 2008 at 11:54 am

      i've used beet greens a lot and love them. they taste great in sambar too. thats a great tip about the milk - thanks!

      Reply
    14. Uma says

      April 30, 2008 at 11:14 am

      I love this greens dal. I try dals with all the greens avaible in the market, ha ha ha! Your dal looks so delicious, Madhu!

      Reply
    15. Divya Sharma says

      April 30, 2008 at 11:00 am

      Oh I shouldn'nt have thrown the greens yesterday 🙁 Anywyas next time gonna use it ..Thanks for sharing the lovely recipe .

      Reply
    16. Cham says

      April 30, 2008 at 9:48 am

      I made last week like "keerai porial" it taste yummy 🙂 and i used even the stem part without wasting any! Need to cook first stem and add the leaves later. Looks tasty your curry Madhu.

      Reply
    17. Madhuram says

      April 30, 2008 at 9:27 am

      I love this type of kootu very much SS. It's my favorite too.

      Thanks Kamala for sending me the arusuvai ingredient. Actually I was going to send a mail today enquiring the same. Reg. the greens, swiss chard belongs to the beet family. What I have used is the greens you can find in the beet root itself. Try it out the next time you buy beet root, it's very tasty. It's best to use the leaves immediately after purchase. Just cut off the tops of the beet root and use the greens and you can store the beets in the fridge as usual.

      Reply
    18. kamala says

      April 30, 2008 at 9:15 am

      Is this Swiss chard Madhu?I too found this green after seeing Suganya of Tastypalletes.Love it very much.By the way i have sent out the arusuvai ingredient

      Reply
    19. SS says

      April 30, 2008 at 7:05 am

      This is right down my alley , sort of a comfort food for me:)

      Reply
    Newer Comments »
    Madhuram's Eggless Cooking

    Hi, I'm Madhuram!

    Founder and Creator of Eggless Cooking, sharing my passion for eggless baking since 2008. Alongside my husband, who handles the tech and photography, we’ve created a trusted space for delicious egg-free and vegetarian recipes that anyone can enjoy.

    More about me

    Popular Recipes

    • Eggless Pancakes
      The BEST Eggless Pancakes Ever!
    • Eggless Vanilla Cake
      Eggless Vanilla Cake
    • Eggless Chocolate Cake
      I Can't Believe It's Eggless Chocolate Cake!
    • Vegan Blueberry Muffins
      Vegan Blueberry Muffins
    • Eggless Vanilla Cupcakes
      Eggless Vanilla Cupcakes
    • eggless sugar cookies
      The Easiest Sugar Cookies Recipe Ever!

    Valentine's Day Recipes

    • eggless checker board cake
      Eggless Checkerboard Cake - Valentine's Day Theme
    • Almond Butter Cookies
      Almond Butter (Cut-out) Cookies
    • Eggless Red Velvet Cupcakes
      Easy Eggless Red Velvet Cupcakes (One Bowl)
    • Chocolate Chip Scones
      Chocolate Chip Scones

    Footer

    Back to Top

    © All Rights Reserved Eggless Cooking 2008-2025 by Madhuram

    • Facebook
    • Pinterest
    • Yummly
    4 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required