Beetroot dal

Name: Beetroot dal
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 250 g split red lentils, washed; 1 medium beetroot, peeled then coarsely grated; 1 tsp salt; ½ tsp turmeric

Split red lentils are quick to cook, and the addition of beetroot gives this dal a warm red colour and earthy flavour, enhanced by the garlicky tadka. Chetna Makan's recipe would be great with some rice or enjoy as a bowl of soup with some toast or garlic bread.

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Gluten freeVeganVegetarianHealthyHigh fibre1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

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For the dal

250g split red lentils, washed
1 medium beetroot, peeled then coarsely grated
1 tsp salt
½ tsp turmeric

For the tadka

2 tbsp sunflower oil or ghee
1 tsp cumin seeds
4 clove/s garlic, thinly sliced
¼ x 25g pack coriander, leaves finely chopped

Place all the dal ingredients in a large saucepan with 1L water and bring to the boil. Cook gently for 15-20 minutes, or until the lentils are soft and start to break.
In a small frying pan, heat the oil or ghee, then add the cumin seeds. Once they start to sizzle, add the garlic and cook for 1 minute. Add the coriander, stir and pour over the cooked dal, then serve.

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