A vibrant twist on traditional dal, this Beetroot and Lentil Dhal (Masoor Dal) is creamy, comforting, and packed with wholesome plant-based protein. With its rich colour and earthy sweetness, it’s as beautiful to serve as it is to eat.
Looking for more Indian-inspired meals which all use my Onion and Tomato Masala as the base? These are some of my favourites:
- Butter Chicken (Marinated Tofu)
- Palak Paneer (Indian Spinach Cheese)
- Malai Kofta Masala (Meatballs)
- Eggplant Fritters in Creamy Coconut Sauce
- Aloo Chana (Potato Hotcakes w/ Masala Sauce
I’ll be honest — this is not a traditional Indian dish. In fact, when I told my husband I was making Beetroot and Lentil Dhal, he looked very unsure (he’s never seen lentils and beetroot combined, and he’s not even a fan of beetroot). But after one bite, he was completely converted! The beetroot adds a subtle sweetness that balances beautifully with the spices, while red lentils make the dhal hearty and filling.
It’s naturally vegan, high in protein, and rich in antioxidants from the beetroot. Plus, it’s budget-friendly, great for meal prep, and uses pantry-friendly ingredients. I love that it’s a one-pot wonder with minimal clean-up, and the colour alone makes it feel special enough to serve to guests. This is a perfect example of how plant-based dishes can feel indulgent and satisfying without relying on meat or dairy.
And of course it uses my favourite base sauce, my Onion and Tomato Masala! This base has been so amazing to use during the week, making weeknight dinners a breeze, I don’t even have to think about what I’m having for dinner. I use it as a base for most of my Indian dishes (mentioned above), and then just throw in other veggies to change it up. In this case, the addition of beetroot, red lentils and coconut cream created a delicious and satisfying dhal.
Main Ingredients & Why We Use Them
- Beetroot – Adds earthy sweetness, gorgeous colour, and a boost of antioxidants.
- Red lentils – Quick-cooking, high in protein, and naturally thicken the dhal for a creamy texture.
- Veggie stock – Builds a deep, savoury flavour base without meat. I recently started using a “proper” veggie stock, not just a cheapie, and I wish I had started earlier. It really enhances the flavour. I use San Elk Organic Low Fodmap Vegetable Stock which if you’re in Australia you can get from Woolies. I’d also love to make my own – on my to-do list!
- Garam masala – Brings warmth and complexity with its aromatic blend of spices.
- Coconut milk – Adds creaminess and a hint of sweetness that balances the beetroot. Always buy the canned full-fat version, Ayam is a good brand in Australia, just check the ingredients for the % of coconut used to ensure it’s good quality.
- Onion and tomato masala – A rich, spiced base that makes the dhal full-bodied and fragrant.
- Salt – Brings all the flavours together.
- Lemon juice – Adds brightness and cuts through the richness.
- Coriander leaves – Optional, but they add freshness and a pop of green.
Beetroot and Red Lentil Dhal Ingredients
How to Make It
Making Beetroot and Lentil Dhal is wonderfully simple. Dice the beetroot (no need to peel) and add it to a pot with red lentils and veggie stock. Let it simmer until everything is soft and tender, adding more water if needed. Stir in your onion and tomato masala, coconut milk, garam masala, and salt. Let it warm through, then finish with a squeeze of lemon juice and fresh coriander if you like. Serve it up with fluffy basmati rice and warm naan for the perfect cosy meal.
Variations and Substitutes
This dhal is super adaptable. You can swap the beetroot for sweet potato, pumpkin, or carrots if you want a milder sweetness. If you don’t have coconut milk, cashew cream works well, or you could even stir in a spoonful of vegan yoghurt for creaminess. Don’t have garam masala? Try a mix of cumin, coriander, and cinnamon instead. You could also add a handful of spinach or kale at the end for extra greens. For spice lovers, toss in a chopped fresh chilli or a pinch of cayenne for a little heat.
Equipment
While you don’t need fancy tools, a few things can make your cooking life easier. For this recipe, you don’t actually need to blitz anything, but if you as you need to make the onion-tomato masala from scratch, it’s a huge time-saver. I also use a NutriBullet for blending sauces or pastes — if you were to puree part of the dhal for extra creaminess, it would work perfectly.
How to Serve It
This Beetroot and Lentil Dhal (Masoor Dal) is best served hot with fluffy basmati rice, warm naan bread, or even roti. It also pairs beautifully with a side of cucumber raita or a crisp green salad to balance the richness. My husband and I love to order garlic naan from our local Indian restaurant, we figure we’re saving money on the curries so can spend $5 each on a naan! Nothing beats naan fresh off the tandoor. Yum.
How to Store It
Let the dhal cool completely, then store it in an airtight container in the fridge for up to 4 days. It also freezes well for up to 2 months — just thaw overnight in the fridge and reheat on the stove, adding a splash of water or coconut milk if needed.
How to Make It
Beetroot and Red Lentil Dhal (Masoor Dal)
Ingredients
- 2-3 medium beetroots diced (not peeled)
- 150 g red lentils washed
- 600 ml veggie stock plus extra if needed
- 2 teaspoon garam masala
- ½ cup full-fat coconut milk adjust to taste
- ½ cup onion and tomato masala
- 1 teaspoon salt
- lemon juice to finish
- coriander leaves optional garnish
- serve with basmati rice and naan
Instructions
- Dice beetroot into 1cm cubes (no need to peel).
- Add beetroot, red lentils, and water to a saucepan. Bring to a boil, then reduce to a simmer with the lid on.
- Cook for at least 20 minutes, stirring occasionally, until beetroot is tender and lentils are soft. Add more water if needed.
- Stir in the onion-tomato masala and cook for 3–5 more minutes.
- Add coconut milk, garam masala, and salt to taste. Simmer until warmed through.
- Squeeze over lemon juice and garnish
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