zoom Elly's beetroot dhal with spiced Savoy cabbage

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    Elly's beetroot dhal with spiced Savoy cabbage

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    Elly's beetroot dhal with spiced Savoy cabbage

    • vegetarian
    • gluten free
    • Preparation time: 20 minutes
    • Cooking time: 50 minutes to 65 minutes
    • Total time: 1 hour 10 minutes to 1 hour 25 minutes 60 minutes 25 minutes

    Serves: 4 with 4 leftover portions for the freezer


    2 tbsp vegetable oil or ghee
    1 medium onion, peeled and finely diced
    30g root ginger, peeled and grated, or finely chopped
    3 cloves garlic, peeled and grated, or finely chopped
    Large pinch sea salt flakes
    2 tbsp garam masala
    1-2 tsp chilli flakes, to taste
    1 tsp turmeric
    2 tbsp black mustard seeds
    500g red lentils, well rinsed
    100g pack coriander, leaves and stalks separated
    2 tbsp vegetable bouillon powder
    1 bunch beetroot, scrubbed, trimmed, then finely diced
    400g can coconut milk
    115g pack baby spinach
    1 tbsp nigella seeds
    Natural or coconut yogurt, to serve

    For the cabbage
    ½ Savoy cabbage, cut into
    3 wedges, core removed
    1 tbsp coconut oil
    1 tbsp cumin seeds
    ½-1 green chilli, very finely sliced
    Juice of ½ a lemon


    1. Warm the oil or ghee in a large saucepan over a medium heat. Add the onion, ginger, garlic and a big pinch of flaked sea salt, and cook for 10 minutes, stirring occasionally, until softened but not coloured. Add the garam masala, chilli flakes, turmeric and mustard seeds to the onions, stir thoroughly, then add the lentils. Finely chop the coriander stalks and add to the pan. Mix well.

    2. Make the stock by dissolving the bouillon powder in 1.5 litres of boiling water. Add the beetroot and stock to the pan, and bring to the boil. Reduce the heat to low, cook, covered, for 30-40 minutes, stirring frequently, so nothing sticks, until the lentils and the vegetables are tender.

    3. Add the coconut milk, most of the roughly chopped coriander leaves (saving some for a garnish) and the spinach, and stir well. After 2 minutes, remove from the heat and season to taste. Set aside.

    4. Finely shred the cabbage and wash in a colander under hot water. Shake off excess water, but don’t dry the cabbage completely. Melt the coconut oil in a frying pan over a high heat and add the cumin seeds. Fry for a minute until fragrant, then add the cabbage and a dash of water. Stir fry until wilted and starting to brown at the edges, then remove from the heat and toss with the green chilli, a good squeeze of lemon juice and some flaked sea salt. Serve the dhal topped with the cabbage, a sprinkle of nigella seeds, a spoonful of yogurt and the reserved coriander leaves.

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