Beetroot dal
Prep
5 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in just 25 minutes total. The vibrant beetroot gives this humble dal a gorgeous color and natural sweetness that makes it feel special without any fuss. Red lentils are wonderfully affordable and packed with protein and fiber, making this dish both nourishing and budget friendly. I love how the cumin and garlic create that warm, aromatic base while the fresh coriander lifts everything at the end. It's comfort food that actually feels good for you, and honestly, it's hard to mess up.
Ella x
Ingredients
- 250 gramssplit red lentils(washed)
- 1beetroot(peeled then coarsely grated)
- 1 tspsalt
- ½ tspturmeric
- 2 tbspsunflower oil(or ghee)
- 1 tspcumin seeds
- 4 clovesgarlic clove(thinly sliced)
- 25 gramscoriander(finely chopped)
Detail level
Instructions
- 1
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.
- 2
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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