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Beetroot Dhal

Prep Time 15 minutes
Cook Time 35 minutes

Ingredients

Metric - US Customary
  • 450 g raw beetroot peeled + cubed
  • vegetable oil
  • salt + pepper
  • 1 onion peeled + finely chopped
  • 4 garlic cloves peeled + finely chopped
  • ½ thumb ginger peeled + finely chopped
  • 1 tsp ground turmeric
  • 2 tsp cumin seeds
  • 1 tsp yellow mustard seeds
  • 1 tbsp garam masala
  • 380 g red lentils rinsed (see notes)
  • 1 litre hot water
  • 200 ml tinned coconut milk
  • 4 roti to serve
  • plant-based yoghurt to serve (optional)

For the coriander chutney:

  • 1 large bunch of fresh coriander
  • 1 handful of fresh mint leaves picked
  • 1 thin green chilli seeds removed
  • 1/2 lime juice only
  • 1/2 tsp garam masala

Instructions

  • Preheat the oven to 200°C fan / 425°F.
  • 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!