Red Lentil dal with beetroots

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A flavorful and spicy lentil based curry (garam masala dal)


  • 2 medium leeks (300g), chopped into very small pieces
  • 1 tbsp. olive oil
  • 2 medium organic beetroots, cut into 1 cm cubes (no need to peel beets)
  • 150 gr. red lentils (2/3 cup), washed
  • 600 ml water (2 1/2 cups)
  • 300 ml crushed tomatoes ( 1 1/2 cups)
  • 1 inch ginger, peeled and finely grated
  • 1 tsp. sea salt
  • 4 tsp. Garam masala (or combine coriander, cumin, ginger, cinnamon and black pepper)
  • 50 gr. creamed coconut (or 3 tablespoons of coconut cream)


  1. Sauté leek with some olive in a pan for a couple of minutes (stirring occasionally).
  2. Add red lentils, beets, ginger, water and tomatoes.
  3. Bring to a boil and then allow to simmer at medium heat (with lid) for at least 20 minutes, stirring occasionally.
  4. Stir in the creamed coconut at the end of the cooking period, along with the sea salt and garam masala and let it simmer for another 3 minutes. (Adding Garam Masala at the end of the cooking process will heighten the flavors of the dish to new levels.)


  • This dal reheats nicely and keeps well for a few days in your fridge. You can also freeze it for up to 3 months.