Beetroot Dal with Roast Beetroot and Gram Flour Flatbreads

Have you tried beetroot dal before? The beetroot turns everything beautifully purple and rich and the flavour works really well with the lentils and Indian spices.
This dish is inspired by a dish I ate at Slaw in London – a vibrant purple, creamy and slightly sweet dal which I immediately fell in love with. Of course I had to create my own version so here it is – earthy, delicious and very pretty indeed.

My version is topped with roast beetroot, has creamy coconut yogurt stirred in a served with gram flour crepes. Absolutely gorgeous. 

Because I always try to eat organic veg if I can I made sure I added a couple of big bunches of beetroot to my veg box order this week – enough to grate and stir into the lentils and to roast and caramelise a little to top and add texture to the dish. 


  • Also great served with rice or a big crunchy slaw. 
  • This dish would also work well swapping the red lentils for channa dal – but they would need to be soaked overnight first. 

Hope you enjoy Love Niki xx 

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2-4 servings
  20 minutes preparation time
  40 minutes cook time


For the roast beetroot; 
  • 2 beetroots chopped into small cubes
  • Drizzle olive oil 
  • Pinch sea salt
For the dal; 
  • 2 tbsp olive oil 
  • 2 tsp black mustard seeds
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp chilli flakes
  • 1 large onion – roughly chopped
  • 1 knob ginger grated 
  • 4 cloves garlic sliced 
  • 3 small beetroots peeled & grated 
  • 200g red lentils rinced 
  • 700ml  water 
  • 4 tbsp coconut cream or yogurt 
  • 1-2 tsp sea salt
  • Black pepper 
  • 1/2 tsp garam masala 
Optional add ins;  
  • For extra creaminess – 2-3 tbsp coconut yogurt or cream 
  • Fresh Coriander 
  • Chilli flakes 
Gram flour flatbreads; 
  • 50g Gram flour 
  • Pinch sea Salt 
  • Splash olive oil 
  • 1/2 tsp apple cider vinegar 
  • 100ml water 


To roast the beetroot; 
  1. Pre heat your oven to 180c
  2. Add the beetroot to a baking tray – toss with the oil and salt. 
  3. Roast for aprox 40 minutes or until cooked. 
To make the dal; 
  1. Firstly add the oil to a large frying pan and heat to a medium heat. Add in the mustard seeds. When they start to pop add in the cumin seeds, coriander, turmeric and chilli flakes. Stir for a few seconds then add the onion. Fry for aprox 8-10 minutes on a low to medium heat until soft and browning.
  2. Add in the garlic, ginger and grated beetroot and stir for another few minutes, 
  3. Cook for a further 3-4 minutes then add the lentils, water and coconut milk/yogurt. 
  4. Stir well then turn down the heat and put the lid on the pan. 
  5. Simmer for 30 minutes stirring occasionally. Add more water if needed. 
To make the flatbreads; 
  1. Add the gram flour and seasoning to a large bowl. Stir to combine. Add in the water, olive oil and vinegar. Mix to a smooth batter. Set aside for 10 minutes. 
  2. Add a little oil to the base of a non-stick small frying pan. Add 1/4 cup of the batter to the pan and swirl around the bottom so you get an even crepe. 
  3. Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily. 
  4. Flip and cook on the other side for 30 seconds to a minute
  5. Remove from the pan and place on and cover with a clean cloth to keep warm. 
  6. Repeat the process with the remaining batter. 
To serve; 
  1. Season well with salt, pepper and garam masala. 
  2. Top with the roast beetroot, coconut yogurt, coriander and chilli flakes.
  3. Scoop up with the flatbreads 

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  1. Karla Nauhaus on September 16, 2020 at 7:28 am

    Hello! What flour can I substitute for the gram flour? and would I need to change the quantities?

    • Niki on October 9, 2020 at 4:25 pm

      As you wish.
      Buckwheat is another good gluten free option

  2. […] finally my Beetroot Dal with Roast Beetroot and Gram Flour Flatbreads is a purpley-pink variant of this green dish. Its rich and earthy but with a touch of sweetness that […]

  3. […] Beetroot Dal with Roast Beetroot and Gram Flour FlatbreadsI love the addition of beetroot in the dal, it turns everything a beautiful purple colour and adds a rich and flavourful depth to the dish – which pairs perfectly with the lentils and Indian spices.I top this with a creamy coconut yoghurt stirred through the roasted beetroot and serve with gram flour crepes.  […]

  4. R on September 19, 2019 at 8:44 am

    After eating the beetroot dhal at Slaw before it closed I had to recreate it – to my surprise the kids absolutely love the stuff. It’s a total revelation – anyone wondering whether to try it on the family should go for it! Put together my own similar recipe before finding yours, but really glad to have found your site as there are so many great new recipes to try out!

    • Niki on September 21, 2019 at 11:57 am

      so happy you and the kids like it.
      Niki xxx

  5. Clare on August 17, 2019 at 9:46 pm

    Hi Niki. I may be missing something but I can’t see instructions for the roasted beetroot part of this recipe?

    • Niki on August 20, 2019 at 5:52 am

      Hi Clare
      It’s there now!
      Much love
      Niki xx

  6. Hannah on August 17, 2019 at 8:18 am

    I made this for tea tonight. It got a big thumbs up from my other half who also asked if I could make it again soon. It was delicious. Thank you!

    • Niki on August 20, 2019 at 5:51 am

      Hi Hannah
      That’s fantastic news! So happy it went down well.
      Niki xx

  7. Gaby on August 9, 2019 at 8:34 pm

    Hi. Can you please confirm quantity of cider vinegar in the flatbread recipe please

    • Niki on August 10, 2019 at 6:00 pm

      Hi Gaby
      Amended, its 1/2 tsp
      Niki xxx

  8. yvonne on August 6, 2019 at 5:49 am

    Hiya! What you mean with 1/2 apple vinegar? I’m making this tonight! 😋

    • Niki on August 10, 2019 at 6:00 pm

      Hi Yvonne
      Updated, its 1/2 tsp
      Niki xxx

  9. Holly on August 4, 2019 at 8:30 am

    Hey Nikki, this recipe looks great but something is missing for the quantity of apple cider vinegar? 1/2 tsp? 1/2 a cup? Could you please clarify that. Thank you 😊

    • Niki on August 10, 2019 at 6:01 pm

      Hi Holly
      Its just 1/2 tsp.

  10. misconvention on August 3, 2019 at 9:29 am

    Hi Nikki. Love your recipes. Just wondering how much ACV – is it 1/2 TSP?

    • Niki on August 10, 2019 at 6:01 pm

      Its just 1/2 tsp
      Much love
      Niki xx

      • Bill Latimer on October 9, 2020 at 4:14 pm

        Wow trying to eat more veggie dishes and this is just perfect my partner thought it was great she’s me cooking at least once every week thanks again .

        • Niki on October 9, 2020 at 4:17 pm


          So happy
          Niki x

  11. Victoria on July 29, 2019 at 7:42 am

    We made this tonight. To my surprise the kids ate it -including the 11 year old who doesnt normally eat beetroot. He said he liked the crepes. I would probably reduce the quantity of chilli flakes next time as it overwhelmed the other flavours a little.

    • Niki on August 10, 2019 at 6:02 pm

      Absolutely – chilli flakes to your taste.

      Niki xxx

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