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Beetroot dhal with dill raita
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1 tsp coconut oil
1 large onion, chopped
½ x pack fresh curry leaves, torn into pieces, or 2 tbsp dried
3 cloves garlic, crushed
750ml vegetable stock
1 large fresh beetroot, peeled and diced
1 large carrot, peeled and diced
150g red split lentils, rinsed
75g Cooks’ Ingredients Tandoori Paste
50g Greek yogurt
2 tbsp chopped dill
1. Heat the coconut oil in a saucepan and fry the onion for 3 minutes. Push to one side of the pan. Add the curry leaves and ²/³ of the garlic and fry gently for a further 2 minutes. Lift out half the curry leaves. Add the stock, beetroot and carrot and bring to a simmer. Cook gently for 10 minutes until the beetroot is tender.
2. Add the lentils and curry paste to the pan and cook, covered for a further 15-20 minutes until soft and beginning to turn pulpy. Add a dash more water if the mixture is drying out.
3. Combine the yogurt, dill and remaining garlic in a small bowl. Ladle the dhal into shallow bowls and top with the raita. Serve with warmed naan, poppadoms or rice, if liked.
Cook’s tip Leftover curry paste can be tossed with chicken or fish before roasting, or mix with yogurt and use as a marinade for these ingredients. It’s also delicious tossed with cauliflower before roasting, or even in a salad with finely sliced raw cauliflower, lots of herbs such as coriander and parsley, some raisins, olive oil and lemon juice.
Typical values per serving:
2 of your 5 a day; high in fibre.
This recipe was first published in August 2020.