Spring Beet Greens Dal

How about a vegetarian spring lunch recipe with beetroot playing the main part? It’s always a good choice to use seasonal fruit and vegetables as they taste best at this time of the year. Beet greens are a source of iron and vitamin C. You can also eat them raw, for example in salads, or add them to a smoothie.

Preparation:

I cooked the lentils following the recipe on the packaging. I pressed the garlic, diced the onion and beetroots, chopped the beetroot leaves, and grated the carrots. I heated the clarified butter in a frying pan, slightly fried the garlic and onion, and added the remaining vegetables. Then I stirred everything, fried for about 2-3 minutes and transferred the veggies into the pot with cooked lentils. I poured in the coconut milk, added the spices, and simmered the dal for about 5 minutes. At the end I topped the dish with chopped parsley 🙂