What makes this dish creamy is the chana dal (split baby garbanzo beans). If you can’t find them, use yellow split peas. Why add beets? They give texture plus sweetness to balance the savory in the garlic and rosemary, but you can substitute potatoes, carrots, zucchini, or another vegetable if you like.
- extra-virgin olive oil, coconut oil, or ghee
- beets, preferably Chioggia or golden beets because they don’t bleed, cut into ½-in. dice
- green lentils
- chana dal* or yellow split peas
- homemade vegetable stock, store-bought broth, or water
- rosemary sprigs or dried rosemary
- garlic, minced
* Find chana dal online or at Indian markets.
- Heat oil in a saucepan with a tight-fitting lid over medium heat. Add beets for a minute or two and then the lentils and chana dal. Cook, covered, stirring often, until beets begin to soften.
- Add stock (about 3 parts stock to 1 part lentils/chana dal) to pan, cover, and bring to a boil. Reduce heat to simmer and cook, covered, until the legumes are almost soft. Stir in rosemary and garlic and cook until rosemary has fallen off the sprig and legumes are completely soft. Season to taste with salt and pepper.