Beetroot Red Lentil Dahl | Colorful Indian One-Pot Dish

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.

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.