Bassaaru (beet Leaves Cooked With Dal)
A very simple recipe using beet leaves and lentils. It is a typical gravy in the Karnataka region. I was taught this recipe by my maid a few days ago. Though I was skeptical of the use of beet leaves and I did not agree to grind the lentils and beet leaves that this traditional recipe calls for, my inhibitions were proved wrong. The curry tasted yum, so next time I will grind the leaves and dal after boiling them and adding the spices.