Name: Beetroot Leaf Dhal
Ingredients: 100g Dried red split lentils or split peas; Cooking oil one with a high smoking point such as rapeseed or sunflower, for frying; 1 Onion, diced; A chunk of fresh ginger, diced; 6 Garlic cloves, diced; A handful of fresh coriander (cilantro), stalks diced and leaves left whole; 1 Red chilli, diced; 1 Cinnamon stick; 1tsp Ground cumin; 1tsp Ground coriander; 1tsp Ground turmeric; 1tsp Black mustard seeds; 4 Fresh tomatoes chopped (or ½ x 400-g/14-oz can of tomatoes); 4 Beetroot stalks and leaves thinly sliced (save the beetroot for another meal); Salt; A few dollops of Plain yoghurt to serve

Ingredients

100g Dried red split lentils or split peas
Cooking oil one with a high smoking point such as rapeseed or sunflower, for frying
1 Onion, diced
A chunk of fresh ginger, diced
6 Garlic cloves, diced
A handful of fresh coriander (cilantro), stalks diced and leaves left whole
1 Red chilli, diced
1 Cinnamon stick
1tsp Ground cumin
1tsp Ground coriander
1tsp Ground turmeric
1tsp Black mustard seeds
4 Fresh tomatoes chopped (or ½ x 400-g/14-oz can of tomatoes)
4 Beetroot stalks and leaves thinly sliced (save the beetroot for another meal)
Salt
A few dollops of Plain yoghurt to serve

Method

STEP 1
Put a good amount of oil into a large pan (skillet) over a medium–high heat. Add the diced onion, ginger, garlic, coriander stalks and chilli and fry until soft.
STEP 2
Once they’re soft, add the cinnamon stick, ground spices, mustard seeds and continue to cook for 2 minutes, stirring occasionally. Add the tomatoes and lentils or soaked and drained split peas. Season to taste with salt and stir. Add 1 litre/1. pints/4 cups of cold water. Bring to a simmer and cook for 15 minutes if using lentils or 40 minutes if using split peas.
STEP 3
Stir in the sliced beetroot stalks and leaves for the final 5 minutes of cooking. Serve the dhal scattered with the fresh coriander leaves and dollops of yogurt.