A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Indian Beetroot Lentil Dal | Creamy & Warming
(0)
40 min
Under an hour
Knuspr-Küche
Ein farbenfroher indischer Klassiker für den Herbst: Aromatische rote Linsen treffen auf erdige Rote Bete und samtige Kokosmilch. Verfeinert mit typisch indischen Gewürzen wie Kreuzkümmel, Kurkuma und Garam Masala sowie frischem Koriander entsteht ein wärmendes, sämiges Wohlfühlgericht, das von Natur aus vegan und glutenfrei ist. Serviert mit lockerem Basmatireis und einem Spritzer Limette!
Ingredients
Preparation method
Preparation
Peel and finely dice the onion. Peel the garlic cloves and fresh ginger, then finely grate them. Peel the beetroot (preferably wearing kitchen gloves) and cut into approx. 1 cm cubes or coarsely grate. Thoroughly rinse the red lentils in a fine sieve with cold water until the water runs clear.
Rinse the basmati rice in a sieve with cold water. Then bring to a boil in a small pot with twice the amount of lightly salted water, cover, and let simmer over low heat for approx. 12 to 15 minutes until the water is completely absorbed.
Cooking the Dal
Heat 1 tbsp coconut oil in a large pot over medium heat. Sauté the diced onion for 3 to 4 minutes until translucent. Add the grated garlic and ginger and sauté for about 1 minute until fragrant.
Chef's tip
The dish is especially quick with pre-cooked vacuum-packed beetroot. Simply cut it into small cubes and let it simmer in the dal with the lentils for the last 10 minutes.
For an even silkier stew, briefly blend a third of the dal with an immersion blender before serving - this makes the sauce wonderfully creamy while retaining a pleasant texture.
We Also Recommend
Show all
80 min
Under an hour
Carrot Celery Juice
Knuspr-Küche
Spicy Breakfast Beans with Feta
Knuspr-Küche
Baked Meatballs with Brussels Sprouts
Knuspr-Küche
