With over 30g of protein and 21g of fibre per serving, this wonderfully vibrant dhal combines the earthy sweetness of beetroot with protein-packed red lentils to create a delicious and nutritious meal.
Notes:
To rinse the lentils, either add them to a bowl or sieve, then run them under cold water while rubbing the lentils together until the water runs clear.
Use gluten-free roti or flatbreads to keep this recipe gluten-free.
Things to know:
To store this dhal, transfer it to an airtight container and store in the fridge for up to 5 days or in the freezer for 3-6 months.
We use vegetable oil in this recipe but you could also use coconut oil or another neutral oil like avocado oil or grapeseed.
If the dhal is too thick simply add a splash more water until it reaches your desired consistency.
Add the beetroot to a roasting tray, then drizzle with oil and sprinkle with salt. Toss to combine, then roast for 30-35 minutes or until soft.
Meanwhile, heat a little oil in a large pan. Then add the onion and fry for 10 minutes or until soft.
Next add the garlic, ginger, turmeric, cumin seeds, mustard seeds and garam masala and fry for 2 minutes.
Next add the lentils to the pan, along with the hot water and big pinches of salt and pepper. Bring the dhal to a boil then reduce the heat and simmer for 20 minutes or until the lentils are soft. Add a splash of hot water if the dhal starts to get too thick.
Once the beetroot has finished roasting, add it to a blender along with the coconut milk and blend until smooth, then stir it into the dhal until fully combined. Heat the dhal for a few more minutes until hot.
To prepare the coriander chutney, rinse out the blender and add all of the chutney ingredients, along with a pinch of salt and 3 tablespoons of water. You may need to add a splash of more water to enable the ingredients to blend depending on which blender you have.
Serve the dhal with yoghurt, the chutney and top with some extra coriander leaves. Then all that’s left to do is to tuck in with your roti. Enjoy!
