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Beetroot dal

Beetroot dal

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

Ingredients

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

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

900kJ/ 216kcals

Fat

7.4g

Saturated Fat

0.8g

Carbohydrates

15g

Sugars

3.6g

Fibre

20g

Protein

13g

Salt

1.3g

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