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Beetroot Dal with Roast Beetroot and Gram Flour Flatbreads

July 26, 2019 / Niki / 10 Comments

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.

Tips;

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.

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Beetroot Dal with Roast Beetroot and Gram Flour Flatbreads

Ingredients

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

Directions

To make the dal;

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.
Add in the garlic, ginger and grated beetroot and stir for another few minutes,
Cook for a further 3-4 minutes then add the lentils, water and coconut milk/yogurt.
Stir well then turn down the heat and put the lid on the pan.
Simmer for 30 minutes stirring occasionally. Add more water if needed.

To make the flatbreads;

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.
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.
Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily.
Flip and cook on the other side for 30 seconds to a minute
Remove from the pan and place on and cover with a clean cloth to keep warm.
Repeat the process with the remaining batter.

To serve;

Season well with salt, pepper and garam masala.
Top with the roast beetroot, coconut yogurt, coriander and chilli flakes.
Scoop up with the flatbreads

10 Comments

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.

Reply
- Niki on August 10, 2019 at 6:02 pm
  
  Fantastic!
  Absolutely – chilli flakes to your taste.
  
  Love
  Niki xxx
  
  Reply
misconvention on August 3, 2019 at 9:29 am

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

Reply
- Niki on August 10, 2019 at 6:01 pm
  
  Its just 1/2 tsp
  Much love
  Niki xx
  
  Reply
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 😊

Reply
- Niki on August 10, 2019 at 6:01 pm
  
  Hi Holly
  Its just 1/2 tsp.
  Enjoy
  xxx
  
  Reply
yvonne on August 6, 2019 at 5:49 am

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

Reply
- Niki on August 10, 2019 at 6:00 pm
  
  Hi Yvonne
  Updated, its 1/2 tsp
  Love
  Niki xxx
  
  Reply
Gaby on August 9, 2019 at 8:34 pm

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

Reply
- Niki on August 10, 2019 at 6:00 pm
  
  Hi Gaby
  Amended, its 1/2 tsp
  Love
  Niki xxx
  
  Reply

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Recipe Tags: Beetroot Lentils curry flatbread

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