Beetroot dal with cumin and chilli
1 onion, diced
2 garlic cloves, finely chopped
Thumb length ginger, grated
350g beetroot, trimmed and clean, 1cm dice
250g red split lentils, washed
150ml passata (or handful of tomatoes)
1 ½ tbsp garam masala
¾ tsp salt
½ tsp ground pepper
25g coconut cream, grated
oil or ghee
1 tsp cumin seeds
1 green chilli
Add 1-2 tablespoons of oil or ghee to a large pan and add the onion.
Cook on a medium heat for 5-8 minutes until the onion has softened.
Add the garlic and ginger. Cook for a couple of minutes, stirring all together.
Add the garam masala and stir briefly to release the aromas. Add the chopped beetroot, passata (or tomatoes if using), the lentils and 800ml of water.
Stir, bring to the boil and simmer on a medium heat with the lid half on/off for around 25 minutes.
Add a little more water if the dal starts to dry out. When the beetroot is cooked and the lentils are soft, it is ready. Season with the salt and pepper and add the grated coconut cream and stir. Taste the dal, adjust the seasoning to taste.
In a frying pan, add a 1-2 tablespoons of ghee or oil. Get it hot and add the cumin seeds and chill and fry for 2-3 minutes. Add this to the dal and stir it through.
Serve the dal with a chapati or bread of your choice and enjoy!