Red lentil and beet curry
Lentils itself is an iron-rich healthy food not to forget budget-friendly and easy to make. Adding some healthy veggies to it enhances its flavor and makes it a wholesome meal. I make lentil with beetroot to boost some iron. Finishing it with flavorful herbs and squeezing some lemon juice to it gives it a final, an extra kick, and also helps absorb iron efficiently. it's a win-win. I prefer to cook lentils without oil. Oils, especially refined oils, has no health benefits. Moreover, lentils' tastes so good it doesn't need any.
Preparation time: 30 mins (excluding soak time)
cook time: 20 mins
total time: 50 mins
Red lentil- 1 cup
Beet -1 large (grated)
Onion 1 large
Tomatoes -2 medium chopped
Cumin seeds- 1tsp
Turmeric powder- 1tsp
Ginger garlic paste – 1 tbsp.
Garam masala powder- 1tsp
Red chili powder- 1tsp (optional)
Soak lentils for 8 hours
Cook lentil with salt , water and grated beetroot till soft.
Take a pot—dry roast cumin seeds.
Add 2 tbsp. of lentil broth. Sauté onions in broth for 3-4 mins.
Add ginger-garlic paste. Sauté for 2 mins
Add chopped tomatoes
Add salt and turmeric powder
Add freshly crushed peppercorn.
Sauté the mixture till mushy.
Add cooked lentil and beetroot.
Add garam masala /allspice powder
Cover the lid. Let it simmer for 5 mins
Add lemon juice. Garnish it with cilantro.
Serve it hot with white or brown rice.