Roast Beetroot Dal
Sweet, earthy, and a little spicy - this Beetroot Dal is super cosy weekend banger. Roasted beets with a hint of maple syrup meet creamy, spiced red lentils, all topped with coconut yogurt and fresh coriander. Grab some roti and dive in.
Serves
Ingredients
For the Beetroot
<item-todo-done>500g beetroot<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done>1 tsp wholegrain mustard<item-todo-done><item-todo-done>1 tsp cumin<item-todo-done><item-todo-done> pinch of chilli powder<item-todo-done><item-todo-done> Pinch of salt<item-todo-done><item-todo-done>150g coconut yoghurt<item-todo-done>
For the Dal
<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>1 inch piece of ginger<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done>1 tsp ground cumin<item-todo-done><item-todo-done>1 tsp ground coriander<item-todo-done><item-todo-done>1 tsp turmeric<item-todo-done><item-todo-done>½ tsp garam masala<item-todo-done><item-todo-done>½ tsp ground cinnamon<item-todo-done><item-todo-done>200g red lentils<item-todo-done><item-todo-done>1 400g tin of coconut milk<item-todo-done><item-todo-done>350ml vegetable stock<item-todo-done><item-todo-done>1 lime<item-todo-done>
To Finish
<item-todo-done>2 tbsp plant-based yoghurt<item-todo-done><item-todo-done> fresh coriander<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>1 tbsp pumpkin seeds<item-todo-done><item-todo-done> Plant-based Naan bread or Roti<item-todo-done>
Before you start
Oven 200C fan | Baking tray lined with baking paper | Large frying pan | Blender or cheese grater
Roast the beetroot
- Slice the beetroot into wedges and place on the baking tray
- Drizzle with olive oil, maple syrup, mustard, cumin, chilli powder and a pinch of salt and pepper
- Roast for 30-35 minutes or until the beetroot is cooked through
Prep the ingredients
- Peel, trim and finely dice the onion
- Peel and mince the garlic and ginger
- Deseed and finely chop the chilli
- Rip the coriander leaves from the stems and finely chop, reserving the leaves to garnish later
- Rinse the lentils until cold water until the water runs clear
Cook the dal
- Heat a large frying pan over a medium heat with the oil
- Add the onion with a pinch of salt and cook for 5-6 minutes until softened and starting to caramelise
- Add the garlic, ginger, chilli and coriander stems cooking for 1 minute
- Stir in the spices toasting until fragrant before adding the red lentils, coconut milk and vegetable stock
- Bring to a simmer for 20 minutes, stirring regularly, until the lentils are cooked through
Blend the beetroot
- Once the beetroot has cooked, leave to cool for a few minutes
- Transfer ⅓ of the beetroot to a blender with 200g of coconut yoghurt
- Blend until you have a smooth creamy sauce - alternatively you can use a grater to grate the beetroot
- Stir this through the dal and add the juice of the lime
- Taste to season
Finish and serve
- Serve the remaining beetroot on top of the dahl and drizzle with the remaining yoghurt
- Finish with coriander leaves to serve