Beetroot leaves poriyal

 

Ingredients

Beetroot leaves – 1 bunch

Onion – ½ chopped

Green chillies – 2

Coconut – 3 tbsp

Moong dal – 5 tbsp

Method

Wash and chopped the beetroot leaves along with the stem.

Cook the moong dal with little water. Drain the water and keep it aside.Don’t over cook it as for sambhar.3/4 cook is good.

In a pan head oil pop mustard, add the chopped onions and green chillies and fry for two minutes add the chopped beetroot leaves. Don’t add water to it. Because the leaves itself leaves more water out. Once all the water from the leaves dried out add the cooked moong dal and the grated coconut and salt and serve with sambhar rice.