Beetroot Lentil Recipe {Dal}

Prep time:
10 mins
Cook time:
30 mins
Total time:
50 mins


1/2 cup orange lentil ( Masoor dal)

1/2 cup yellow lentil (Mung Dal)

2 beetroot (medium size peeled & diced)

1 red onion (finely chopped)

4,5 cloves garlic ( finely minced )

1 inch ginger julienne  (thinly sliced lengthwise)

2 tablespoon olive oil

1 1/2 teaspoon cumin seeds

1 1/2 teaspoon turmeric powder

2 teaspoon coriander powder

2 teaspoon garam masala

salt & pepper to taste

1 can chopped tomato in juice (400 grams)

1 tablespoon lemon juice

2 handfuls baby spinach leaves

5,6 cups of water or more


Beetroot Lentil Dal}
Winter season and comfort food goes hand in hand. This beetroot lentil recipe is one of the most versatile, healthy, filling and delicious recipe you could make. We go to farmers markets every week and we get opportunity to buy fresh produce straight from the local growers and trust me it makes our meals even taste better. I love making lentils in various ways and adding beetroot to lentils is my all time favorite way of cooking. This recipe is loaded with entire goodness coming from mixed lentils, spinach, beetroot and my special blend Garam masala itself. I am sure you will enjoy making this vibrant, healthy and easy beetroot lentil recipe. Video of this recipe will be uploaded on my Instagram handle. If you make this recipe do share your feedback with me #cookwithmon . I am sure this will be your favorite in no time.


Mix both lentils together, wash lentils under cold running water few times until water runs clear, then leave the dal aside filled with water.

Wash and peel beetroot, dice them into small pieces and keep aside

On a low medium heat, add oil in a deep pan, once the oil is hot add cumin seeds and let it splutter, make sure oil is not too hot as it may burn the cumin seeds, Once cumin seeds starts spluttering and bringing its aroma, add minced garlic, sauté for few seconds, then add finely chopped onions

Add 1teaspoon salt while sautéing onions as it leads onions to cook faster, cook onions until translucent in color, which takes about 3, 4 minutes on low medium heat. patience is the key when it comes to cooking onions properly. so make sure you give enough time to cook onions

Once done add chopped tomatoes , mix well, then add turmeric powder , coriander powder, garam masala, salt & pepper according to your taste, give a good mix and cook for 2,3 minutes until you see masala leaching out its flavors and you see oil starts separating from sides.

Now add soaked dal, beetroot, mix well add 4,5 cups of water, cover with the lid cook for 20-25 minutes

Once lentils are cooked and has reached to your desired consistency, add sliced ginger, spinach leaves, lemon juice mix well and cook further for 1-2 minutes . At this stage adjust the consistency of dal according to your liking. Add water if you prefer runny or keep it thick in consistency.

Adjust salt according to your taste and serve it with rice or pita bread

To finish with I love adding fresh chopped coriander but its optional




You can buy these lentils easily from Indian grocery shop from lentil section

Mixing  both lentils together brings out beautiful flavors and at the same time it provides you enough proteins as well

If you don’t like beetroot you can make this without beets, add pumpkin, carrots instead

You can use fresh chopped tomatoes instead of tomato Can but make sure to cook tomatoes well when you use fresh tomatoes.

If you use half can of tomatoes you will end up getting your dish not so deep red in color and if you add whole can of tomatoes you end you getting lentil color like you see in the image so tomatoes in this recipe has a big role even though you might be thinking beetroot brings beautiful color. Cooking dishes various ways can change the whole dynamics of dish.


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