Roast Beetroot Dal

Simple
Simple
Simple
Simple
timer
0:45 m
shopping_cart
24
Ingredients
eco
2288
kcal

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.

Start cooking ➞

Serves

4

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
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