Beetroot and Red Lentil Dhal (Masoor Dal)
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.
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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