Easy Beetroot Dahl
Serves: 4
PREP: 15 mins
COOK: 40 minutes
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INGREDIENTS:
250g vac-pac beetroot
2 tbsp vegetable oil
1 red onion, chopped
3 cloves garlic, crushed
1 tbsp ginger paste
1 red chilli, finely sliced
1 tbsp garam masala
2 tsp ground cumin
2 tsp ground turmeric
½ tsp salt
200g red lentils
400ml coconut milk
Juice of ½ a lime
30g fresh coriander, roughly chopped
2 spring onions, sliced
Method:
- In a blender or food processor blitz the beetroot including the juice until puréed, then set aside.
- In a large deep pan heat the oil on a medium heat and add the onion and ginger paste. Fry gently until soft, but not coloured. Add the garlic and chilli and continue to fry on low for a further two minutes.
- Add the spices, stirring to combine, along with the salt.
- Add the lentils, the beetroot puree and the coconut milk. Simmer on a low heat, stirring every now and then to prevent sticking.
- Once the lentils have absorbed the puree and coconut, which should take about 30 mins, remove from the heat.
- Squeeze the lime over the dahl, and sprinkle over the coriander and the spring onions. Serve with rice, naan, or simply enjoy as it is.
