Roast Beetroot Dal | BOSH!

Updated at: Thu, 31 Oct 2024 02:04:28 GMT

Step 1

Step 1

Step 2

Slice the beetroot into wedges and place on the baking tray

Step 3

Drizzle with olive oil, maple syrup, mustard, cumin, chilli powder and a pinch of salt and pepper

Step 4

Roast for 30-35 minutes or until the beetroot is cooked through

Step 5

Step 2

Step 6

Prep the

Step 7

Peel and mince the garlic and ginger

Step 8

Deseed and finely chop the chilli

Step 9

Rip the coriander leaves from the stems and finely chop, reserving the leaves to garnish later

Step 10

Rinse the lentils until cold water until the water runs clear

Step 11

Step 3

Step 12

Cook the dal

Step 13

Heat a large frying pan over a medium heat with the oil

Step 14

Add the onion with a pinch of salt and cook for 5-6 minutes until softened and starting to caramelise

Step 15

Add the garlic, ginger, chilli and coriander stems cooking for 1 minute

Step 16

Stir in the spices toasting until fragrant before adding the red lentils, coconut milk and vegetable stock

Step 17

Bring to a simmer for 20 minutes, stirring regularly, until the lentils are cooked through

Step 18

Step 4

Step 19

Blend the beetroot

Step 20

Once the beetroot has cooked, leave to cool for a few minutes

Step 21

Transfer ⅓ of the beetroot to a blender with 200g of coconut yoghurt

Step 22

Blend until you have a smooth creamy sauce - alternatively you can use a grater to grate the beetroot

Step 23

Stir this through the dal and add the juice of the lime

Step 24

Step 5

Step 25

Serve the remaining beetroot on top of the dahl and drizzle with the remaining yoghurt

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