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:


  1. 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.

  2. 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.

  3. 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

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