Beetroot red lentils

Method

• step 1

  Heat the oil in a large, wide pan over a medium heat and toast the cumin seeds until they start to sizzle. Add the ginger and chilli, and cook for 1 min more until fragrant.

• step 2

  Stir in the grated beetroot and cook for 5 mins until starting to soften, then add the lentils, 1 tsp salt and 800ml boiling water. Bring to a simmer, then reduce the heat to low and cook for 20 mins more until the lentils are very soft and starting to break down. Check for seasoning, adding an extra ½ tsp salt if needed.

• step 3

  When the lentils are almost ready, make the tadka. Heat the ghee in a small pan over a medium-high heat and toast the cumin seeds until they start to sizzle. Mix in the curry leaves, then pour the tadka over the cooked lentils. Serve with roti, naan or plain rice.