Wash beet leaves well. Use a salad spinner to drain excess water from the leaves, or pat dry with a towel.
Separate the stalks from the leaves by cutting under the base of the leaves. Chop the stalks into 1" pieces. Roughly chop the leaves and keep them until the end.
Chop the onions, green chili, and garlic.
Heat oil in a pan. Splutter mustard seeds. Add cumin seeds, chana dal, urad dal and dry red chili and sauté for 20 seconds.
Add chopped green chili, garlic, grated ginger and curry leaves and sauté for 30 seconds.
Add onions and sauté until translucent - about 5-6 minutes.
Add beet green stalks, salt, turmeric and sauté for 3 minutes.
Add chopped beet greens. Mix well.
Add grated coconut (fresh or frozen) and mix well. Cover with lid, turn off the stove and allow the leaves to wilt in the heat. Remove the lid, mix again after a couple of minutes.