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.
- CourseMain meal
- Prepare5 mins
- Cook20 mins
- Total time25 mins
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.