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. 

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.

Use #RebelRecipes and tag @RebelRecipes

Info

 

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

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; 
 
  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 

10 Comments

  1. 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

      Fantastic!
      Absolutely – chilli flakes to your taste.

      Love
      Niki xxx

  2. 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

  3. 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.
      Enjoy
      xxx

  4. 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
      Love
      Niki xxx

  5. 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
      Love
      Niki xxx

Leave a Comment





Subscribe

Subscribe and receive a free download of my SuperSix recipe book

Something went wrong. Please check your entries and try again.

The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations. I may be paid a commission if you purchase a book or product via a link on this site – it’s known as a referral fee or an affiliate commission. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.