Next Level Beetroot Dahl: Evolution in the Ascension Kitchen

One of the things I enjoy most in the creative kitchen flow is when a dish surprises me. There is an idea, possibly a plan, of what to make ~ yet, holding it lightly in my consciousness. And then, the magic happens: the recipe, the idea, the plan ~ changes. Evolves.

Here's the next level of the Ascension Kitchen Adventures!

The Evolution of the (Arcturian) Beetroot Dahl

So, remember this recipe here? The kind-of-original, tandoori style beetroot dahl? Well, original in the sense that it's the joyous take on another recipe, but anyway.

Well, my Box of Fruit & Veggies last week had beetroot again. And after pondering for a while, holding several options lightly, the thought landed: Hey, haven't had beetroot dahl in a while! Why not make that?

Okay, cool.

So that was the plan. The idea.

And then the magic happened ~ and the recipe evolved.

Looking at the picture above, you wouldn't necessarily think it's the same dish.

Well, I mean. Technically, it isn't? It's the next level beetroot dahl!

... though, technically speaking, not really a dahl, anymore, either. As far as I am aware, a dahl refers to a lentil dish. And while this one does have lentils, they don't come in their usual small, round, somewhat flat shape.

But as strozzapreti.

If you're now thinking, "Gesundheit!", well, you might be forvigen.

Strozzapreti is a form of pasta. And this one is made from red lentils.

But enough chatter, let's get into the evolved, next level beetroot dahl!

Here's what you need to make it:

1 medium-sized (organic) beetroot

1 onion

75g red lentil strozzapreti

half a block of smoked tofu (maybe a little less, about 80g or so)

2-3 handfulls of frozen sweet peas

coconut oil

salt, pepper

garam masala

some lemon juice (optional, I had a lemon leftover, so)

And here is how you make it:

evolved beetroot dahl in seven steps

Step 1:

Wash your beetroot thoroughly and chop it into small pieces.

Step 2:

Chop your onion and gently sauté onion in some coconut oil.

Step 3:

Add chopped beetroot to pot, sauté for a bit, then add water; just enough to cover the beetroot.

Step 4:

Cook at medium heat for about 25 minutes, or until beetroot is nice and soft.

Meanwhile, also cook strozzapreti; that takes about 5 minutes. Add the frozen peas to the same pot, so it all cooks together.

Step 5:

Put a few tablespoons of cooked beetroot, the leftover water, and half a block of (crumbled) smoked tofu to a blender and blend until smooth.

Pour over cooked beetroot - now you have a nice, creamy, flavourful sauce.

Step 6:

Drain cooked strozzapreti & peas, and add to the beetroot pot. Stir together, season with salt, pepper, and garam masala (I used one heaped teaspoon, but I think it can do with more).

Is that a somewhat odd combination, smoked tofu and garam masala? Yes! Probably. Does it matter? Nope, it taste nice ~ though I have to say, the smoked taste is pretty strong. If not your thing, probably try simple tofu for creaminess.

Step 7:

Optional: squeeze in some lemon juice, stir well together, and enjoy!

That's about two to three servings, depending on how hungry everyone is. 😄

If you make this, let me know! I'd love to hear how it evolves in your kitchen ...