ROAST BEETROOT DAL

45 mins
Serves 4
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Directions

  1. 1Slice 500g beetroot into wedges.
  2. 2Slice 500g beetroot into wedges.
  3. 3Slice 500g beetroot into wedges.
  4. 4Toss with 2 tbsp olive oil, 1 tbsp maple syrup, 1 tsp wholegrain mustard, 1 tsp cumin, a pinch of chilli powder and salt.
  5. 5Toss with 2 tbsp olive oil, 1 tbsp maple syrup, 1 tsp wholegrain mustard, 1 tsp cumin, a pinch of chilli powder and salt.
  6. 6Toss with 2 tbsp olive oil, 1 tbsp maple syrup, 1 tsp wholegrain mustard, 1 tsp cumin, a pinch of chilli powder and salt.
  7. 7Roast at 200C fan for 30–35 mins until tender.
  8. 8Roast at 200C fan for 30–35 mins until tender.
  9. 9Roast at 200C fan for 30–35 mins until tender.
  10. 10Dice 1 onion.
  11. 11Dice 1 onion.
  12. 12Dice 1 onion.
  13. 13Mince 3 garlic cloves, 1 inch ginger and 1 red chilli.
  14. 14Mince 3 garlic cloves, 1 inch ginger and 1 red chilli.
  15. 15Mince 3 garlic cloves, 1 inch ginger and 1 red chilli.
  16. 16Finely chop the coriander stems (save the leaves for garnish).
  17. 17Finely chop the coriander stems (save the leaves for garnish).
  18. 18Finely chop the coriander stems (save the leaves for garnish).
  19. 19Rinse 200g red lentils until the water runs clear.
  20. 20Rinse 200g red lentils until the water runs clear.
  21. 21Rinse 200g red lentils until the water runs clear.
  22. 22Heat 1 tbsp olive oil in a large frying pan.
  23. 23Heat 1 tbsp olive oil in a large frying pan.
  24. 24Heat 1 tbsp olive oil in a large frying pan.
  25. 25Add the onion with a pinch of salt and cook for 5–6 mins until softened.
  26. 26Add the onion with a pinch of salt and cook for 5–6 mins until softened.
  27. 27Add the onion with a pinch of salt and cook for 5–6 mins until softened.
  28. 28Add garlic, ginger, chilli and coriander stems.
  29. 29Add garlic, ginger, chilli and coriander stems.
  30. 30Add garlic, ginger, chilli and coriander stems.
  31. 31Cook for 1 min.
  32. 32Cook for 1 min.
  33. 33Cook for 1 min.
  34. 34Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, ½ tsp garam masala and ½ tsp cinnamon.
  35. 35Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, ½ tsp garam masala and ½ tsp cinnamon.
  36. 36Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, ½ tsp garam masala and ½ tsp cinnamon.
  37. 37Toast for 30 secs.
  38. 38Toast for 30 secs.
  39. 39Toast for 30 secs.
  40. 40Add the rinsed lentils, 1 tin coconut milk and 350ml veg stock.
  41. 41Add the rinsed lentils, 1 tin coconut milk and 350ml veg stock.
  42. 42Add the rinsed lentils, 1 tin coconut milk and 350ml veg stock.
  43. 43Simmer for 20 mins, stirring regularly, until the lentils are soft.
  44. 44Simmer for 20 mins, stirring regularly, until the lentils are soft.
  45. 45Simmer for 20 mins, stirring regularly, until the lentils are soft.
  46. 46Add ⅓ of the roasted beetroot to a blender with 200g coconut yogurt.
  47. 47Add ⅓ of the roasted beetroot to a blender with 200g coconut yogurt.
  48. 48Add ⅓ of the roasted beetroot to a blender with 200g coconut yogurt.
  49. 49Blend until smooth (or grate if you prefer).
  50. 50Blend until smooth (or grate if you prefer).
  51. 51Blend until smooth (or grate if you prefer).
  52. 52Stir through the dal with the juice of 1 lime.
  53. 53Stir through the dal with the juice of 1 lime.
  54. 54Stir through the dal with the juice of 1 lime.
  55. 55Taste and season.
  56. 56Taste and season.
  57. 57Taste and season.
  58. 58Spoon the dal into bowls and top with the remaining roasted beetroot.
  59. 59Spoon the dal into bowls and top with the remaining roasted beetroot.
  60. 60Spoon the dal into bowls and top with the remaining roasted beetroot.
  61. 61Drizzle with 2 tbsp plant-based yogurt and finish with coriander leaves, lime wedges and 1 tbsp pumpkin seeds.
  62. 62Drizzle with 2 tbsp plant-based yogurt and finish with coriander leaves, lime wedges and 1 tbsp pumpkin seeds.
  63. 63Drizzle with 2 tbsp plant-based yogurt and finish with coriander leaves, lime wedges and 1 tbsp pumpkin seeds.

Ingredients

  • 500 g beetroot
  • 500 g beetroot
  • 500 g beetroot
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tbsp maple syrup
  • 1 tbsp maple syrup
  • 1 tsp wholegrain mustard
  • 1 tsp wholegrain mustard
  • 1 tsp wholegrain mustard
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • pinch chilli powder
  • pinch chilli powder
  • pinch chilli powder
  • pinch salt
  • pinch salt
  • pinch salt
  • 1 onion
  • 1 onion
  • 1 onion
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 1 inch ginger
  • 1 inch ginger
  • 1 inch ginger
  • 1 red chilli
  • 1 red chilli
  • 1 red chilli
  • coriander stems
  • coriander stems
  • coriander stems
  • 200 g red lentils
  • 200 g red lentils
  • 200 g red lentils
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 0.5 tsp garam masala
  • 0.5 tsp garam masala
  • 0.5 tsp garam masala
  • 0.5 tsp cinnamon
  • 0.5 tsp cinnamon
  • 0.5 tsp cinnamon
  • 1 tin coconut milk
  • 1 tin coconut milk
  • 1 tin coconut milk
  • 350 ml veg stock
  • 350 ml veg stock
  • 350 ml veg stock
  • 200 g coconut yogurt
  • 200 g coconut yogurt
  • 200 g coconut yogurt
  • 1 lime
  • 1 lime
  • 1 lime
  • 2 tbsp plant-based yogurt
  • 2 tbsp plant-based yogurt
  • 2 tbsp plant-based yogurt
  • coriander leaves
  • coriander leaves
  • coriander leaves
  • lime wedges
  • lime wedges
  • lime wedges
  • 1 tbsp pumpkin seeds
  • 1 tbsp pumpkin seeds
  • 1 tbsp pumpkin seeds

Equipment

food processorfrying panblender

Tips

  • This dish tastes even better the next day.