Beet Dahl
Ingredients:
1/2 cup of red lentils
1/2 cup of yellow mung lentils
1 large beet nicely chopped1 stick of carrot nicely chopped
1/4 piece of red onion nicely chopped
2 pods of garlic nicely chopped
1 tsp of freshly chopped ginger
1 tsp of turmeric powder
1/2 tsp of asafoetida
2 Tbsp of ghee
1/2 piece of fresh lemon
1 tsp of salt (to taste)
Directions:
Optional soak red lentils for few hours or wash lentils and strain water out through a strainerinto a pot if it’s not already in. Add 5 cups of water, beets, carrots, ginger, onions, garlic, turmeric and salt. Cooked in a medium heat for half hour stirring occasionally. Do not place a lid on it because it can boil over. When lentils are mushy, it means it’s cooked. Turn off the heat. Serve in a bowl. Add ghee and squeeze a piece of lemon if you prefer. Enjoy!
1 tbsp sunflower oil
Pinch of asafoetida (available in most mainstream supermarkets)
1 tsp mustard seeds
10 curry leaves
1 onion, finely chopped
200g split yellow moong lentils (moong dal)
600ml boiling water
1 large beetroot, grated
1 tsp salt
1 tsp ground cumin
½ tsp chilli powder
Heat the oil in a saucepan over medium–low heat. When the oil is hot, and add the asafoetida and mustard seeds.
After 1–2 minutes, when they start sizzling, throw in the curry leaves, then the onion, and cook for 5 minutes, until the onion has softened.
Add the moong dal and measured boiling water to the saucepan. Stir well, then cover the pan with a lid, reduce the heat to low and cook for 10 minutes, until the dal is half cooked.
Add the grated beetroot, salt, cumin and chilli powder and mix well.
Cover the pan and cook for 20–25 minutes, until the dal is soft. Serve immediately.
