I’ll keep this brief, My husband just said this was the best dinner I’ve ever made (he says that lots but this time he had a tear in his eye). This BEETROOT DAL with ONION BHAJJI is a game changer! You’ll love it!
Makes three good portions of dal and around 15 bhajji.
For the Dal
- 3 small beets, scrubbed
- 70 g moong dal lentils, dried
- 4 tbsp vegetable oil
- 1/4 tsp black mustard seeds
- 1/4 tsp fennel seeds
- 1/4 tsp coriander seeds
- 1 medium red onion, chopped finely
- 1/2 green chilli, deseeded and chopped
- 3 garlic cloves, minced
- 1/8 tsp chilli powder
- 1/4 tsp cumin, ground
- 1/4 tsp ground coriander
- 1/8 tsp turmeric
- pinch maldon salt
- 300 ml vegan stock
- 2 tsp lime juice
For the Bhajji
- 2 large onions, halved and then sliced thinly, ideally with a mandolin
- 110 g chickpea flower
- 40 g rice flour
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp chilli powder
- 1/4 tsp turmeric powder
- 1 tsp salt
- 16 tbsp water
- 1 litre of vegetable oil for frying
To Make the Dal
- In a saucepan, add the moong dal and bring to the boil over a medium heat. leave to boil for around 20-30 minutes or until soft and cooked through. Set aside.
- Put the beets in a small saucepan of boiling water over a medium heat.
- Boil for around 15-20 minutes or until a knife can be inserted into the beet very easily.
- Once boiled, remove the beets and put them into a bowl of cold water to cool them down.
- Once cooled, peel the beets and grate them finely. Set them aside.
- In a large saucepan, add the oil. Place over medium high heat and add the seeds. Toast gently for a minute until the mustard seeds start to pop then immediately add the onion and garlic. Fry for a few minutes until the onion is turning translucent. Add the chilli, fry for a minute.
- Add the grated beetroot and stir. Add the spices the salt and the lentils, along with the stock.
- Cover and let simmer for around 10 minutes or until the sauce is nice and thick. Right before serving, stir in the lime juice.
To Make the Bhajji
- Place a large saucepan on the hob over medium heat. Bring the oil to around 180c or until a pinch of chickpea flour bubbles gently.
- Mix together the flours and the spices and salt. Toss the sliced onions in the flour mix and start adding water a few tablespoons at a time until the batter forms.
- Once the oil is to temperature, pick up around 2tbsp of onion bhajji mix with two forks and lower gently into the oil. Fry for around a minute in total, flipping half way through. Remove the bhajji and rest on kitchen towel momentarily while you fry the rest of the mix. Serve a few bhajji on top of the dal with some rice on the side.
Serving Size:1 grams
Amount Per Serving:Unsaturated Fat: 0g