Beetroot Leaf Daal. Colourful.

The other day, after being delegated to do the supermarket shop, the hubbie bought home some beetroot which seemed to be all leaf and no 'root'.  It seemed scandalous to throw so much greenery away so I did a bit of research and found out that actually beetroot leaves are edible and that beetroot daal is the way forward.

So I've come up with my own version using up some leftover curry sauce from earlier in the week.  It was completely delicious, unbelievably economical, healthy, a good way to use up excess curry sauce and is quick and easy to make.  Could you ask for anything more?!

Ingredients

Leaves from 6 beetroot, washed and chopped
500 ml curry sauce (see http://bizandthebear.blogspot.com/2012/04/basic-curry-sauce-essential-reading.html)
1 tsp ground cumin
1 tsp curry powder
1 tsp chilli powder
1 tsp garam masala
Salt
half a lemon (juice only)
2 tbsp oil
1 cup of split red lentils


Method

1. Wash the lentils and place in a saucepan, cover with 2 cups of water and bring to the boil.  Simmer without a lid for 20 minutes while you skim off the froth that forms ontop.  Then cover and cook until mushy, stir occasionally and add more water if necessary.
2. Heat the oil in a deep saucepan, add the spices and cook stirring for a minute.
3. Add the beetroot leaves, curry sauce, lemon juice and salt and simmer until the leaves are tender.  I left mine on the hob for about 30 minutes and it was fine.

4. Add the lentils to the beetroot leaves and mix well.

Serve hot with a wedge of lemon, some yoghurt flavoured with a little cumin, chilli and garam masla, and some roti.