Balsamic and grated red beet mung bean dahl served on a bed of quinoa

May 3, 2011 § 1 Comment

Grated red beets add colour and flavour to this contemporary spin on the traditional Indian staple dahl, lentil stew. Dahl can be eaten as a main dish or served as an accompaniment to any Indian meal.

Serves 4
Cooking time 45 minutes

1 cup (250 ml) organic dried mung beans
7 cups (1.75 L) water
1 cup (250 ml) quinoa
2 cups (500 ml) water
1 tbsp (15 ml) olive oil
1/2 tsp (2 ml) black mustard seeds
1/2 tsp (2 ml) cumin seeds
2 cloves crushed garlic
1 tsp (5 ml) minced ginger (optional)

¼ cup (50 ml) chopped red onion
1/3 tsp (1 ml) turmeric
½ cup (125 ml) red beet grated
1 tbsp (15 ml) sea salt
balsamic vinegar
½ cup (125 ml) chopped cilantro (optional)

1.a Measure 1 cup of dried mung beans

1.b  Rinse mung beans in a medium pot and add 7 cups (1.75 L) water.

1.c Bring to a boil and reduce heat to medium. Cook until lentils split, 20-25 minutes.

2. Rinse quinoa in a medium pot, add 2 cups (500 ml) water and bring to a boil. Reduce heat to medium and cook until done, 15 minutes.

3. Grate 1 small beet and set aside.

4.a In a small saucepan on medium heat add oil. When oil is hot, add black mustard seeds and cumin.

4.b When the seeds start to pop, add the garlic and ginger (optional) and sauté for 30 seconds. Add the red onion and sauté until brown approximately 1 minute.

4.c  Add turmeric and stir quickly being careful not to burn the onion mixture. Immediately add grated beets and stir.

5. a Add beet mixture and sea salt to pot of lentils.

5.b Turn off heat and stir in cilantro (optional).

5.c Serve on a bed of quinoa. Drizzle with balsamic vinegar and garnish with grated red beets and chopped cilantro.


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