Not only does it have a gorgeous shade, but it tastes delicious! It’s a rainy Friday, so I’m having this beetroot dhal with rice, cucumber salad, yogurt and cashew achar.

Ingredients:

• 1 medium beetroot, peeled and cubed small

• 1 cup dhal (I’m using masoor dhal as it cooks fast), soaked and rinsed

• 1/2 tsp turmeric powder

• 3 cloves of garlic, halved

• 1/2 tsp salt

To temper:

• 1-2 tbsp ghee

• 1/4 tsp cumin seeds

• 1/4 tsp mustard seeds

• 1 small yellow onion, sliced

• 2 sprigs curry leaves

• 1 small tomato, cubed

• 1 tsp chilli flakes

• 1/2 tsp turmeric powder

Enough water to boil the beetroot (about 2 cups) till soft.

Method:
1. In a pot, add the cubed beetroot, water and salt. Bring to a boil and allow beets to cook till fork tender. This should take about 15-20 minutes. You want to let the beets cook first before adding in the dhal. If you add the dhal too early, you’ll end up with mashed dhal and uncooked beets. Therefore, it is very important to cook the beetroot first.
2. Once the beetroot’s cooked, add the dhal, garlic and turmeric powder. Continue cooking till dhal is cooked. By now, you’ll be able to mash the beetroot too. I want a thicker dhal, so I’m using a potato masher to mash the beets further (this step is optional).
3. Next, in a different pan, add the ghee. Once it’s hot, add the cumin and mustard seeds (in the reel I added the mustard seeds after the curry leaves because I forgot!). Allow it to sizzle before adding the onions and curry leaves. Cook till onions are soft, then add the chopped tomato. Once the tomatoes become mushy, add the chilli flakes and a bit more turmeric powder. Sauté to combine before adding the tempered mixture to the beetroot dhal.