Yellow split pea dal with beet greens and tarka

Wash the split peas well and add to the cooker with the chopped onion, turmeric, salt and three cups of hot water.

Pressure cook 15 minutes in an Instant Pot, or 12 minutes in a stovetop pressure cooker. Let the pressure release naturally.

Stir with a dal wand or whisk until smooth. Add another cup of hot water if too thick for serving with rice; the dal thickens as it cools.

Snap off the beet green stalks, pulling down to strip the fibres. Chop stalks small and keep separate from the chopped leaves.

Heat a tablespoon of oil in a pot on medium; add chopped garlic before the oil gets hot and fry gradually until a little golden.

Add the chopped stalks and stir on medium-high a few minutes, then cover 3 to 4 minutes on medium.

Add the leaves and stir on high 5 to 6 minutes until wilted.

Add half a teaspoon of salt and cover on medium 3 more minutes.

Add the dal and a few chunky tomato pieces; bring to a boil. Taste and adjust salt, then simmer on low.

Tarka: heat oil on medium; when just warm add half a teaspoon each of black mustard seeds and cumin seeds and let them splutter; hot oil risks burning them and a bitter dish.

When the seeds dance, add two dried red chillies, stir a second, take off the heat and pour over the dal.

Finish with chopped coriander leaves and a sprinkle of lemon juice. Serve with rice or bread.