Beetroot Dhal

Beetroot Dhal

Have you tried beetroot dhal before? The beetroot turns everything beautifully purple and rich and the flavour works really well with the lentils and Indian spices. This dish is inspired by a dish I ate at Slaw in London – a vibrant purple, creamy and slightly sweet dhal which I immediately fell in love with. Of course, I had to create my own version so here it is – earthy, delicious and very pretty indeed.

Not too trickyNot too tricky Gluten free Wheat free Low fat, low sugar, diabetic friendly Freezable recipe Cheap as chickpeas
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Preparation time

Cook time

Total time

60

Cuisine

Indian and Indian Subcontinent

Meal

  • mains

Servings

2-4

Ingredients

Roast Beetroot

  • 2 beetroot, chopped into small cubes
  • Drizzle olive oil

The dhal

  • 2 tbsp olive oil
  • 2 tsp black mustard seeds
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp chilli flakes
  • 1 large onion, roughly chopped
  • 1 knob ginger, grated
  • 4 cloves garlic, sliced
  • 3 small beetroot, peeled & grated
  • 200g red lentils, rinsed
  • 700ml water
  • 4 tbsp coconut cream or plain vegan yoghurt
  • 1-2 tsp sea salt
  • Black pepper
  • ½ tsp garam masala

Optional add ins

  • For extra creaminess add 2-3 tbsp coconut yogurt or cream
  • Fresh coriander
  • Chilli flakes

Gram (chickpea) flour flatbreads

  • 50g gram flour, sieved
  • Pinch sea salt
  • Splash olive oil
  • ½ tsp apple cider vinegar
  • 100ml water

Instructions

To roast the beetroot

  1. Preheat your oven to 180°C/350°F/Gas Mark 4.
  2. Place the veg on a baking tray and coat in olive oil, salt and pepper.
  3. Bake for 45-50 minutes until soft in the middle and caramelised on the outside. Remove when cooked.

To make the dhal

  1. Firstly add the oil to a large frying pan and heat to a medium heat. Add in the mustard seeds. When they start to pop add in the cumin seeds, coriander, turmeric and chilli flakes. Stir for a few seconds then add the onion. Fry for aprox 8-10 minutes on a low to medium heat until soft and browning.
  2. Add in the garlic, ginger and grated beetroot and stir for another few minutes,
  3. Cook for a further 3-4 minutes then add the lentils, water and coconut milk/yogurt.
  4. Stir well then turn down the heat and put the lid on the pan.
  5. Simmer for 30 minutes stirring occasionally. Add more water if needed.

To make the flatbreads

  1. Add the gram flour and seasoning to a large bowl. Stir to combine. Add in the water, olive oil and vinegar. Mix to a smooth batter. Set aside for 10 minutes.
  2. Add a little oil to the base of a non-stick small frying pan. Add 60ml/¼ cup of the batter to the pan and swirl around the bottom so you get an even crepe.
  3. Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily.
  4. Flip and cook on the other side for 30 seconds to a minute.
  5. Remove from the pan and place on and cover with a clean cloth to keep warm.
  6. Repeat the process with the remaining batter.

To serve

  1. Season well with salt, pepper and garam masala.
  2. Top with the roast beetroot and coconut yogurt.
  3. Scoop up with the flatbreads.

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