Sri Lankan Dahl

Beetroot leaves are a rich source of Vitamin A, C, B6 and K, magnesium, potassium and iron. This delicious Sri Lankan dish with mung dahl, onions and spices is quick and easy to make.

You can eat beetroot leaves raw (Kaphas), but as a whole, I would say it’s better to sauté them, given their bitter and astringent guna and hot virya, which can aggravate both Vata and Pitta.

How to make it;

• 1 onion

• 1 green chilli

• Leaves and stems of 3 beetroots (chopped up)

• 1 tablespoon mung dahl (pre-soaked)

• 2 curry leaves

• 1 tsp mustard seeds

• 1/2 tsp chilli

• 1/2 tsp turmeric

• 1/2 tsp salt

• 1/2 cup of frozen shredded coconut

Heat some coconut oil and add mustard seeds, and mung dal.

Fry until the dahl is golden then add onion, chilli and stems of the beetroot.

Fry for another couple of minutes then add the spices and salt.

Add frozen coconut.

When cooked stir in the beetroot leaves.

Add more salt if needed.

Serve with a splash of lime juice and basmati rice.