COCONUT BEET MASALA

4 servings, 30 minutes

INGREDIENTS

• 1 tbsp ghee

• 1/2 tsp cumin seeds

• 1 small beet, peeled and chopped

• 2 carrots, peeled and chopped

• 2/3 cup red lentils, rinsed

• 1 small tomato, chopped (optional, omit if off nightshades)

• 1 tbsp grated ginger

• 1/2 tsp cinnamon powder

• 2 finger pinch asafoetida powder

• 2 bay leaves

• 4 cups water or veggie broth (add more to desired consistency)

• 1/2 cup coconut milk

• Salt & pepper to taste

• Fresh lime juice for topping

• Freshly chopped cilantro or parsley for topping

DIRECTIONS

1. Heat ghee in a large pot over medium heat. Add the cumin seeds and heat until aromatic (about 2-3 mins) stirring frequently.

2. Add the beet, carrots, red lentils, tomatoes (omit if pitta), grated ginger, cinnamon powder, asafoetida, and bay leaves. Saute for 1-2 mins.

3. Add the water/ veggie broth. Bring to a boil, cover, then reduce to a simmer, and cook for about 15 - 20 minutes or until lentils and veggies are soft.

4. Add the coconut milk, cover, and allow the flavors to marinate for another 5 mins.

5. Serve with freshly squeezed lime juice and cilantro/ parsley.

Option to serve with a side of cooked grains, veggies, or, steamed greens. Enjoy!

#onepotmeal #vata #kapha #winter #fall #spring #indian #lunch #dinner

Notes

• A simple warm and cozy meal when it's chilly out and you just want to curl up and have a no-fuss meal.

• This one can be suitable for pitta in the wintertime in moderation, BUT pittas might have issues with the warming nature of this dish. If pitta, omit the tomatoes, asafoetida, and bay leaves - also option to sub yellow mung beans for the red lentils.