BEETROOT, LENTILS, GARAM MASALA

Soft, soothing spice. • Mild and slightly sweet, this lentil dish becomes interesting when you stir in the yoghurt and spiced onions. Increase the chilli level to suit your taste, or introduce a little mashed fresh ginger.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Peel the onion and slice into rings. Pour the oil into a shallow pan, add the onions, then fry to a deep, golden brown – a good twenty-five minutes – stirring from time to time. Peel and thinly slice the garlic, adding it to the onions halfway through cooking. Stir in the chilli flakes and mustard seeds and continue cooking for a couple of minutes.

Step 2

Bring the stock to the boil in a medium-sized saucepan, tip in the lentils, lower the heat slightly, then let them cook for fifteen minutes till soft.

Step 3

Roughly chop the beetroot and fold into the lentils, adding the butter and garam masala, then check the seasoning, adding salt and black pepper as necessary. Continue cooking for three or four minutes, then spoon into bowls.

Step 4

Spoon the onions and yoghurt on top, stirring each bowl thoroughly to mix the onions, mustard and chilli into the dhal as you eat.