BeetrootDal-2-min.jpg

Roast Beetroot Dal

  • Simple
  • 0:45 m
  • 24 ingredients

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: 4

Ingredients

For the Beetroot

  • 500g beetroot
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tsp wholegrain mustard
  • 1 tsp cumin
  • pinch of chilli powder
  • Pinch of salt
  • 150g coconut yoghurt

For the Dal

  • 1 tbsp olive oil
  • 1 onion
  • 3 cloves of garlic
  • 1 inch piece of ginger
  • 1 red chilli
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • ½ tsp garam masala
  • ½ tsp ground cinnamon
  • 200g red lentils
  • 1 400g tin of coconut milk
  • 350ml vegetable stock
  • 1 lime

To Finish

  • 2 tbsp plant-based yoghurt
  • fresh coriander
  • 1 lime
  • 1 tbsp pumpkin seeds
  • Plant-based Naan bread or Roti

Before you start

Oven 200C fan | Baking tray lined with baking paper | Large frying pan | Blender or cheese grater

Step 1

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

Ingredients

  • 500g beetroot
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tsp wholegrain mustard
  • 1 tsp cumin
  • pinch of chilli powder
  • Pinch of salt

Step 2

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

Ingredients

  • 1 onion
  • 3 cloves of garlic
  • 1 inch piece of ginger
  • 1 red chilli
  • 200g red lentils
  • fresh coriander

Step 3

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

Ingredients

  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • ½ tsp garam masala
  • ½ tsp ground cinnamon
  • 1 400g tin of coconut milk
  • 350ml vegetable stock
  • 1 lime

Step 4

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

Ingredients

  • 150g coconut yoghurt

Step 5

Finish and serve

  • Serve the remaining beetroot on top of the dahl and drizzle with the remaining yoghurt
  • Finish with coriander leaves to serve

Ingredients

  • 2 tbsp plant-based yoghurt
  • 1 lime
  • 1 tbsp pumpkin seeds
  • Plant-based Naan bread or Roti