Dry roast the lentils in med-high heat for about 5 minutes, or until aromatic and lightly reddish. This step is OPTIONAL
Pressure cook these for about 3 whistles with 3 cups of water along with turmeric. Takes around 10-12 minutes.
While that's cooking, prepare the beet greens. Chop off the tops from the Beets.
Give the leaves a good rinse with cold water. I always fill my sink with water and clean them out. Inevitably there's almost always sufficient mud at the bottom after the cleaning. Greens are wonderful hoarders of dirt. So cleaning them well is essential.
Break off (or cut with a knife) the hard stems from the leaves. If the beets are fresh and young, the stems will be tender and you can use them in your cooking. Chop them finely along with your greens.
Chop the greens coarsely. At times when I have too much time to burn, I do a chiffonade. But seriously, its not a big deal.
Now wash these greens once again in water. Drain.
Meanwhile in a saute pan, prepare the tempering. Heat 2 tsp of oil (or ghee or mix of both) and then add mustard. Once it starts popping, add the black gram. When it turns brown,
add the chopped onions. Give it a quick stir for 1 minute and then add the tomatoes. Add salt and cook until its soft.
Add the chopped greens to it.
In about 2 minutes, the leaves will wilt. Reduce the heat to low.
Take the cooked lentils from the Pressure cooker,
and add it to the greens.
Mix until combined. You can add another 1 cup water to this or as required for your preferred consistency. The lentils take on a beautiful pink color thanks to the beet greens (and possibly cos of the stems I used).
We like it with chunky greens but I have been blending it a bit with the hand processor for my little one. Chopping the greens fine will not pose this issue.