"Gondhoraj lebu is a native of West Bengal, India and is similar in flavor to kaffir lime leaves. This recipe uses beet greens cooked in Tur daal (Split Pigeon Peas) and dried lime leaves. The addition of lime juice at the end brings the flavors together and is refreshing as well as delicious."
Beet Greens Split Pigeon Peas Daal with Gondhoraj Lebu
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Prep time: 10mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 cups chopped beet greens
- 1 cup toor/tur Daal
- 6 lime leaves (Gondhoraj or kaffir lime)
- 3 cups water
- salt
- 1 tablespoon powder turmeric
- 1 tablespoon mustard seeds
- 1 tablespoon sesame seeds
- 1 teaspoon asafetida
- 2 whole red chilies
- 1 tablespoon powder coriander
- 1 teaspoon powder cumin
- 1 tablespoon slices ginger
- 3 green chilies
- 1 juice lime
- 3 tablespoon oil
Method
Step 1
Sauté chopped beet greens in 1 tbsp oil a few mins till the greens wilt a bit and becomes soft.
Step 2
Add rinsed tur daal (split pigeon peas) with salt, turmeric, lime leaves, 3 cups water and cook about 2-3 whistles in the pressure cooker.
Step 3
In 2 tbsp oil temper the following: mustard seeds, sesame seeds, asafetida, red chilies, coriander powder, cumin powder and ginger slices.
Step 4
Add the boiled daal and greens into the tempered masala and cook 5-6 mins till desired consistency.
Step 5
Serve with chopped green chilies and the juice of one lime.