Regional cuisines are so underrated, just like this recipe shared by a friend recently. It is so delicious and soothing I feel everyone should know more about it 🙂

Will update steps and measurements later.

Instructions:
Get a big bunch of beet leaves (usually comes with 3-4 beetroots).

Separate the leaves from the stems. Wash each of them thoroughly.
finely chop the stem
roughly chop the leaves.

1/2 cup Toor dal – wash – place in the instant pot.
1/4 spoon turmeric
1/2 spoon red chili powder
Add the chopped leaves and stem on top. Press down gently.
Add a couple of cups of water, till it’s barely visible under the leaves

Close instant pot. move the knob to the seal position. pressure cook – HIGH – 8 mins.

get about 1/4 cup grated coconut- add 1/2 tsp cumin seeds- a small piece of onion (or 1-2 shallots ideally), 1-2 small green chilies – grind to a paste.

for tadka – coconut oil, curry leaves, mustard seeds.

once the IP is done, let it naturally release pressure (i.e. don’t move the knob to vent, just wait till the little metal stub goes down by itself).
if you are impatient, like me, wait for 8-10 mins, the IP will say L008 or L010, and then move the knob to vent.
Now open the IP lid, press saute, set to medium heat. Add the coconut paste and tadka. let it gently boil. Add some tamarind paste and salt to taste.