Beetroot and Fava Bean Dahl

Ingredients

• 200g beetroot, peeled and cut into even chunks
• 4 tbsp vegetable oil
• salt and pepper, for seasoning
• 800-1000ml cold water
• 2 tbsp coriander seeds
• 1 tsp fennel seeds
• 1 whole star anise
• 2 tbsp garlic paste
• 1 tbsp ginger paste
• 1 red onion, finely chopped
• 100g dried split fava beans, washed and drained
• 100g red lentils, washed and drained
• 200ml oat milk
• 3 tbsp chopped coriander
• 3 mint sprigs, leaves only, finely chopped
• 2 tbsp plain vegan yogurt
• Juice of ½ lime

To serve:

• 2 tbsp toasted flaked almonds
• 1 tsp black onion seeds

Method

1. Preheat the oven to 200°C / fan 180°C / gas 6.
2. On a baking tray, toss the beetroot chunks in 2 tbsp vegetable oil. Season with salt and pepper. Roast in the preheated oven for 25-35 minutes until soft enough to push a fork in easily. Remove from the oven and set aside to cool.
3. In a small food processor, blend the beetroot with 100ml water until it is a rough paste. Add a splash more water if needed. Set aside.
4. Heat a large frying pan on a medium heat. Add the whole spices and toast for 30-40 seconds until aromatic. Add the remaining oil and allow to heat for 1 minute. Add the onion and a pinch of salt. Fry for 3 minutes. Add the garlic and ginger paste. Stir well and cook for 2 minutes. Add a generous splash of water and reduce the liquid for 1-2 minutes.
5. Add the fava beans to the pan along with approximately half the remaining water. Season with a pinch of salt and pepper. Bring to the boil on a high heat. Then turn the heat to medium and simmer for 15 minutes. Add more water if the beans start to dry out.
6. Add the red lentils, oat milk, approximately half of the remaining water, the beetroot paste, and a pinch of salt and pepper. Bring to the boil on a high heat. Then turn the heat to medium and simmer for 20-30 minutes until the beans are soft and the lentils have started to disintegrate. Add more water if the dahl starts to dry out.
7. Add the fresh herbs, yogurt, and lime juice. Season to taste.
8. Garnish with flaked almonds and onion seeds. Serve immediately.