Beet and Red Lentil Daal

A quick and easy, Indian spiced red lentil curry with a twist: beets!

#vegetable #meal #quick #instantpot #gf #soyfree #vegan

This curry came about because I was feeling like Indian food, needed to make dinner happen quickly, and had a red beet to use up. Introducing this bright purple, aromatic curry that comes together in about 20 minutes. What could be better than an easy and beautiful bowl of aromatic curry? Not much so I hope you enjoy!

Serves 3-4

Ingredients:

1 Tablespoon coconut oil

1/2 teaspoon mustard seeds

1/2 teaspoon anise seeds

1 Cinnamon stick

1 Onion, chopped

4 Garlic cloves, crushed

1 inch ginger root, diced

1 Tablespoon curry powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

1 cup tomatoes, chopped

1 Beet, chopped

3/4 cup red lentils

1 13.5 ounce can light coconut milk

1 cup beet greens, chopped

Directions:

InstantPot Directions

1. Turn the Instant Pot on sauté setting and add oil, mustard seeds, anise seeds, and the cinnamon stick. Once the seeds start to pop, add the onion and cook for about 3 minutes or until the onions start to become translucent.

2. Add the garlic and ginger and cook for about a minute, stirring frequently. Feel free to add a few tablespoons of water as needed to prevent burning. Next, stir in the curry powder, cumin, and salt followed by the tomatoes. Simmer for about a minute, and then add the beets, lentils, and the coconut milk.

3. Change the Instant Pot setting to pressure cook and set to high pressure for 10 minutes. Secure the lid, making sure the vent is turned to “sealing.”

4. Once the 10 minutes are up, quick release by turning the vent to “venting” (be careful to make sure your hand in out of the way of the steam!).

5. Remove the cinnamon stick, and then, using an immersion blender, pulse to mostly puree, leaving a few chunks for texture. Taste and adjust salt as needed. Stir in the beet greens and serve as is or over rice. Enjoy!

Stovetop Directions

1. Using a 4 quart saucepan, follow steps 1 and 2 from above. Then cover the saucepan and simmer for about 15-20 minutes, or until the lentils and beets are tender. Continue with step 5.