top of page

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


  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!



ecial thanks to food stylist and photographer, Samantha Lowe


With love,




Hi, thanks for stopping by!

Welcome to my space of sharing all the deliciousness, all the growth, all the transformation and all the healing.

Let the posts
come to you.

Thanks for submitting!

  • Facebook
  • Instagram
  • Twitter
  • Pinterest
bottom of page