Beetroot dal with cumin and chilli - The Fuss Free Foodie

Ingredients

• 1 onion, diced
• 2 garlic cloves, finely chopped
• Thumb length ginger, grated
• 350g beetroot, trimmed and clean, 1cm dice
• 250g red split lentils, washed
• 900ml water
• 150ml passata (or a handful of tomatoes)
• 1 ½ tbsp garam masala
• ¾ tsp salt
• ½ tsp ground pepper
• 25g coconut cream, grated
• oil or ghee
• 1 tsp cumin seeds
• 1 green chilli