Dice the Carrot (1) and Onion (1). Mince the Fresh Ginger (2 tablespoon). Slice the Scallion (8). Roughly chop the Beet Greens (2 cup).
Rinse Yellow Split Peas (1 cup) and Red Lentils (1 cup) until the water runs clear.
In a medium pot that can hold at least 12 cups of liquid, combine Water (7 cup), split yellow peas and red lentils. Bring to a simmer.
Once it simmers, add diced carrot, onion, and 1/2 tablespoon of minced ginger. Boil for 30 minutes or until the red lentils are broken down.
In the meantime, in a medium pan toast your Garam Masala (2 tablespoon) until fragrant. Set garam masala aside.
In the same pan, on medium-high heat, add Butter (2 tablespoon). Sauté Raisins (1/3 cup), remaining ginger, and half of the sliced green onions. Cook until soft, about 2 minutes.
Add Tomato Paste (3 tablespoon) and cook an additional 2-3 minutes.
Add garam masala and cook an additional 2-3 minutes.
Once the red lentils have broken down, add the raisins/tomato paste/spice etc mixture and the Coconut Milk (400 milliliter) to the pot. Simmer for 10 more minutes.
Add beet greens and simmer for an additional 10 minutes.
Turn off heat and add Lime Juice (3 tablespoon), fresh Fresh Cilantro (1/2 cup) and remaining sliced green onions. Enjoy!