Warm Spiced Lentil and Beetroot Salad
Cook Time 1 hour
3 large beetroots (about 800g)
150g black lentils, rinsed (or Urid)
½ small red onion, very finely sliced
1-2 tbsp ghee
10 fresh curry leaves
1 tsp mustard seeds
¼ tsp chilli powder
1 tsp white vinegar
Pinch of salt
1 bay leaf
½ tsp garam masala
Place the cleaned, unpeeled beetroot in a steamer basket over a pot of water and steam for 45 minutes or until tender. Cool slightly then peel and cut into wedges.
Add the bay leaf and garam masala to the pot. Cook lentils as per packet instructions.
Heat ghee in a small pan and add the curry leaves, mustard seeds, chilli and toast until they pop. Add a good pinch of salt and vinegar and remove off the heat.
Place lentils onto a platter and top with beetroot. Pour over spiced ghee. Serve warm.