BEETROOT DAL

A good dal makes for an excellent informal supper – perhaps with some chutneys or lime pickles from Mrs Sandhu’s Temptings stall. This version uses the English-grown yellow split pea, a pulse that’s similar to but not quite the same as chana dal (made from yellow gram peas). Cooking the onions for a long time is essential to create a base flavour, though there is also fresh beetroot (so good in the autumn) and dried beetroot powder added at the very last minute – both give the dish a burst of colour and a surprising sweetness. The split peas and beetroot powder can be found at Spice Mountain. This dal doesn’t necessarily need anything else with it, besides yoghurt and chutney, but flatbreads can be a welcome companion. See here for a recipe if you’d like to make your own.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the split peas in a bowl, cover with cold water, drain immediately and repeat until the water is clear – you may need to do this 10 times. Place the peas in a saucepan with 2 litres cold water and the bay leaves, bring to the boil then reduce the heat and simmer for 45 minutes. A?er this time about half of the split peas will be mushy. Skim of f any froth that forms on the surface of the water, and add extra water if it looks necessary.

Step 2

Melt the butter in a separate, large heavy-based saucepan over a medium-high heat. Add the onions and a heavy pinch of fl aky sea salt and cook for 15–20 minutes, stirring occasionally so the onions just catch (but don’t burn), and reduce and intensify in fl avour. Lower the temperature, then add the garlic, ginger and cumin seeds. Cook for a further 3–4 minutes, then add the turmeric, garam masala, fi nely chopped coriander stalks and fresh green chilli. Place a lid on top and cook the spices for 3 minutes, then remove the pan from the heat.

Step 3

While the split peas and onions are cooking, place the diced beetroot in a separate small saucepan with cold water that just covers them. Bring to boil, reduce the heat and simmer for 20–25 minutes until tender, but with a little bite. Remove from the heat (reserving the cooking liquor) and put aside one third of the beetroot plus the same amount of onions to use as a garnish.

Step 4

When half the lentils have broken down, add the remaining onions and beetroot with its cooking liquor, plus the coconut. Let the fl avours mingle over a very low heat for a fi nal 10 minutes, adding more water as required – the addition of spices and coconut will dry things out a little, but this is best as a robust soup, rather than a stodgy porridge.

Step 5

Finally, sprinkle the beetroot powder over the dal, mixing it in thoroughly to ensure the vivid purple spreads throughout. Serve immediately, dividing the reserved onions and beetroot between the bowls, plus a dollop of yoghurt and chutney on each.