Beetroot Dhal with Grain Free Naan Breads
Serves: 6
Prep time: 15 minutes
Cooking time: 1 hour
A nourishing beetroot dhal with grain free naan breads. The perfect mid-week comfort food meal.
*created for Shop Zero
Ingredients for beetroot dhal
3 cups red lentils
2 cups vegetable stock
10 cups water (depending on how thick you like your dhal)
4 beetroots, grated
2 cups coconut milk
2 red onions, finely chopped
4 cloves of garlic, grated
1 medium piece of ginger, grated (about 1,5 tbsp)
3 tsp black mustard seeds
2 tsp ground coriander
2 tsp ground cumin
2 tsp turmeric
1 tsp ground ginger
1 tsp ground fennel seeds
1 tsp curry spice
Pink himalayan salt and black pepper to taste
Unrefined coconut or extra virgin olive oil for cooking
Ingredients for grain free naan breads
¾ cup almond flour (blanched almond flour without the skins will give you a white naan bread, if you use almond flour with the skin of the nut you will get a brown naan bread)
¾ cup tapioca flour
1.5 cups coconut milk
⅛ tsp ground cumin
Pinch of pink himalayan salt
To serve:
Sesame seeds
Microgreens / coriander
Method:
Heat the coconut oil and fry the black mustard seeds, once they start to pop add the remaining spices in. Fry for a few minutes and then add the red onions, garlic and ginger. Cook until the onions are translucent and add the grated beetroot in. Cook the beetroot mixture for about 5-10 minutes. Add the red lentils and water to the pot. Cook for 15 minutes on medium heat. Reduce the heat and add the coconut milk. Continue to simmer for about 35-40 minutes. Stir through every 5 minutes to make sure the dhal isn’t sticking to the bottom of the pot. Add more water if needed.
Combine the almond flour and tapioca flour in a bowl. Mix together. Slowly add the coconut milk and stir continuously until a smooth batter is formed. Heat a non-stick pan on medium heat, add ¼ cup of the batter to the hot pan allowing the mixture to spread out into a thin layer. Cook for a few minutes, once bubbles appear flip over and cook the other side. The mixture is grain free and has a high fat content so no oil is needed, especially when using a non-stick pan.
Serve hot with grain free naan breads, toasted sesame seeds , microgreens and fresh coriander leaves. Enjoy!
Sp
ecial thanks to food stylist and photographer, Samantha Lowe
With love,
Mira
