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