Indian Beetroot & Red Lentil Dal | Creamy & Warming

Peel the beetroot and cut into approx. 1 cm cubes. Finely dice the onion and garlic cloves. Peel and finely grate the fresh ginger. Thoroughly rinse the red lentils in a fine sieve under cold water until the water runs clear.

Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger and sauté for about 3–4 minutes until translucent. Add the ground cumin, turmeric powder, and garam masala, and toast while stirring for about 1 minute until the spices are wonderfully fragrant.

Add the diced beetroot and rinsed red lentils to the pot and mix briefly with the spices. Deglaze with the vegetable broth and creamy coconut milk. Bring to a boil, then reduce the heat, cover with a lid, and gently simmer the dal for about 20–25 minutes until the lentils break down creamily and the beetroot is tender yet firm to the bite.