Beetroot Red Lentil Dahl | Colorful Indian One-Pot Dish
(0)
35 min
Quick
Kifli Kukták
Látványos, élénk rózsaszínű indiai ihletésű vöröslencse dahl édes nyári céklával, selymes kókusztejjel és aromás fűszerekkel. Telt ízű, tápláló és melengető vegán fogás basmati rizzsel tálalva.
Ingredients
Preparation method
Preparation
Finely chop the onion, garlic, and fresh ginger. Peel the beetroot and cut into small, approx. 1 cm cubes (or coarsely grate for faster cooking). Rinse the red lentils in cold water.
Cook the basmati rice in twice the amount of lightly salted water. Cover and simmer until tender, approx. 12-14 minutes, then set aside covered.
Preparing the dahl
Heat 2 tbsp of coconut oil in a deep skillet or pot over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent.
Chef's tip
You can also add the beetroot grated to the dahl: this shortens the cooking time to 15 minutes, and the texture of the dahl becomes even silkier and creamier.
Stored sealed in the refrigerator, it stays fresh for 3 days; the flavors will meld together even better by the next day.
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