South of the equator the cooler weather is coming and this nourishing beetroot dhal is the perfect comfort food. It’s a simple meal, but it is nutritious and packed with flavour!
Entrepreneur and plant-based chef, Mira Weiner, created this delicious recipe for Shop Zero™. We love Mira and her recipes and everything she does to create a better and healthier world. Follow her on Instagram to learn more about conscious living, plant-based nourishment and holistic healing.
Styled and photographed by Samantha Lowe
We’re obsessed with legumes
Not only do we love Mira, we also love everything about lentils! This sustainable superfood of the future is a nitrogen-fixing plant, leaving soil even healthier after harvest. Legumes are also water-savvy and affordable! Lentils are filled with B vitamins, iron, magnesium, potassium and zinc. They are beneficial for digestive and heart health, cholesterol, diabetes as well as blood sugar levels. Be sure to take a look-see at our Red Lentil Fusilli and Penne from Happy Earth People too.
This hearty beetroot dhal is high in protein, fibre and nutrients! It serves six, you only need 15 minutes to prep and it takes one hour to cook. This recipe freezes well and is quick to reheat. Plastic-free leftovers also always look stunning in one of our original Indian stainless steel tiffins…
Ingredients for dhal
3 cups red lentils
2 cups vegetable stock
10 cups water (depending on how thick you like your dhal)
4 beetroots, grated
2 cups coconut milk
2 red onions, finely chopped
4 cloves of garlic, grated
1 medium piece of ginger, grated (about 1.5 tbsp)
3 tsp black mustard seeds
2 tsp ground coriander
2 tsp ground cumin
2 tsp turmeric
1 tsp ground ginger
1 tsp ground fennel seeds
1 tsp curry spice
Pink Himalayan salt and black pepper to taste
Unrefined coconut or extra virgin olive oil for cooking
Ingredients for grain free naan bread
¾ cup almond flour (blanched almond flour without the skins will give you a white naan bread, if you use almond flour with the skin of the nut you will get a brown naan bread)
¾ cup tapioca flour
1.5 cups coconut milk
⅛ tsp ground cumin
Pinch of pink Himalayan salt
Grain free naan bread
Microgreens and/ or coriander
- Heat the coconut oil and fry the black mustard seeds. Once they start to pop add the remaining spices in. Fry for a few minutes and then add the red onions, garlic and ginger. Cook until the onions are translucent and add the grated beetroot in. Cook the beetroot mixture for about 5-10 minutes. Add the red lentils and water to the pot. Cook for 15 minutes on medium heat. Reduce the heat and add the coconut milk. Continue to simmer for about 35 – 40 minutes. Stir through every 5 minutes to make sure the dhal is not sticking to the bottom of the pot. Add more water if needed.
- Combine the almond flour and tapioca flour in a bowl. Mix together. Slowly add the coconut milk and stir continuously until a smooth batter is formed. Heat a non-stick pan on medium heat, add ¼ cup of the batter to the hot pan allowing the mixture to spread out into a thin layer. Cook for a few minutes and once bubbles appear flip over and cook the other side. The mixture is grain free and has a high fat content, so no oil is needed, especially when using a non-stick pan.
- Serve hot with grain free naan bread, toasted sesame seeds, microgreens and fresh coriander leaves. Enjoy!
Styled and captured by Samantha Lowe
Stay healthy this winter season
Are you a winter lover? We are so ready for comforting porridges, creamy dhals, hearty soups, warming curries and oven bakes! Which winter foods are you ready for? Let us know by leaving a reply below. Please share some tips with the community what you include in your diet to stay healthy in winter.