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-1 tbsp vegetable oil
-1 red onion, finely chopped
-2 garlic cloves, crushed
-15g fresh ginger, finely grated
-1 tsp garam masala
-1 tsp cumin seeds
-1 tsp mustard seeds, plus 1 tsp
-1/2 tsp ground turmeric
-300g red lentils
-2 salad tomatoes, finely chopped
-400g tin lighter coconut milk
-150g steamed beetroot in vinegar (from a 300g pack), finely chopped
-15g fresh coriander, ½ leaves picked, ½ finely chopped
-raita dip, naan and mango chutney, to serve (optional)
- Heat the oil in a large, lidded pan over a medium heat. Add the onion; fry for 5 mins, stirring occasionally, until softened. Add the garlic and ginger and fry for another 2 mins. Add the spices and cook for 1 min.
- Tip in the lentils, stir and cook for 1 min. Add the tomatoes, coconut milk and 500ml boiling water; season lightly. Bring to the boil, then cover and reduce the heat to low. Simmer for 15 mins until the lentils are cooked, adding a splash of water if it’s too thick.
- Toast the reserved mustard seeds in a small frying pan, then mix with the beetroot and chopped coriander in a bowl; set aside. Divide the dhal between bowls. Top with the beetroot and coriander leaves and serve with raita, naan and mango chutney, if you like.
A beautifully vibrant and delicious dal made with beetroots and red lentils.
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