A vivid magenta dahl of red lentils simmered with blended beetroot, coconut milk and warm spices until thick and creamy. Finished with lime, fresh cilantro and green onions.
15m prep · 48m cook · 2 servings
Ingredients Instructions
8 ¾ oz Cooked Beetroot 2 tbsp Vegetable Oil 1 whole Red Onion 3 cloves Garlic 1 tbsp Ginger Paste 1 whole Red Chile 1 tbsp Garam Masala 2 tsp Ground Cumin 2 tsp Ground Turmeric ½ tsp Salt 7 oz Red Lentils 1 can (13.5 oz) Coconut Milk 1 cup Water ½ whole Lime 1 oz Fresh Cilantro 2 whole Green Onions
Instructions 1 Rinse the red lentils in a sieve under cold water until the water runs mostly clear, then drain. In a blender or food processor, blitz the beetroot with its juices until completely smooth, about 1 minute, then set aside. 2 In a large, deep pan or pot (about 10 inches wide, with a lid), heat the 2 tbsp vegetable oil over medium heat. Add the onion and ginger paste and fry gently, stirring often, until the onion is soft and translucent but not browned, 8-10 minutes. 3 Turn the heat to low, add the garlic and red chile, and fry for 2 minutes until fragrant, without letting the garlic brown. 4 Stir in the garam masala, cumin, turmeric and 1/2 tsp salt and cook for 1 minute, stirring constantly, until the spices smell toasted and coat the onions. 5 Add the rinsed lentils, the beetroot puree, the coconut milk and 1 cup water. Stir well, scraping the bottom of the pan, and bring to a gentle simmer over medium heat, about 5 minutes. 6 Reduce the heat to low, partially cover, and simmer for 25-30 minutes, stirring every few minutes and scraping the bottom to prevent sticking. If the dahl gets thick and starts to catch before the lentils are done, stir in a splash more water (up to 1/2 cup). It is ready when the lentils are completely soft, have broken down into a thick, creamy, spoonable dahl and no firm bits remain when you taste a spoonful. 7 Remove from the heat. Squeeze in the lime juice and stir, then taste and add more salt or lime juice as needed until the flavors are bright and balanced. Serve hot, sprinkled with the chopped cilantro and green onions. Estimated nutrition (per serving) Calories 990 kcal
Protein 31g
Carbs 86g
Fat 57g
Fiber 15g
Sodium 655mg
Sugar 10g
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