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Beetroot Dal with Roast Beetroot and Gram Flour Flatbreads

A beautifully vibrant and delicious dal made with beetroots and red lentils. Served with gluten-free gram flour crepes, which work perfectly to scoop up.
Prep time: 20 minutes
Cook time: 40 minutes
2-4 servings
5 from 3 votes

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
  • 200 g red lentils rinsed
  • 700 ml 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

For the gram flour flatbreads

  • 50 g gram flour
  • Pinch sea salt
  • Splash olive oil
  • 1/2 tsp apple cider vinegar
  • 100 ml water

Instructions

To roast the beetroot

  • Pre heat your oven to 180c
  • Add the beetroot to a baking tray–toss with the oil and salt.
  • Roast for approx 40 minutes or until cooked.

To make the dal

  • First, add the oil to a large frying pan and heat to a medium heat. Add in the mustard seeds. When they pop, add in the cumin seeds, coriander, turmeric and chilli flakes. Stir for a few seconds, then add the onion. Fry for approx 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.
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