Recipe description
September 24, 2026
Beetroot Adzuki Bean Dal with Paprika
A vibrant, fiber-rich dal with earthy beetroot and warming paprika
High Fiber
Legume Rich
Colorful Plants
91%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber and plant protein from adzuki beans and beetroot.
- Combines colorful vegetables, herbs, and spices for strong plant diversity.
- Uses olive oil and minimally processed ingredients for balanced everyday nutrition.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Bean, red
150
gram
Beetroot
1
piece
Onion
1
piece
Garlic
2
piece
Ginger
1
tablespoon
Paprika powder
1
teaspoon
Turmeric
0.5
teaspoon
Seed, cumin
1
teaspoon
Oil, olive
1
tablespoon
Salt
1
teaspoon
Water
500
ml
Fresh mint
2
teaspoon
Instructions
1
Rinse the adzuki beans and soak them in water for a few hours or overnight, then drain.
2
Peel and dice the beetroot, onion, garlic, and ginger.
3
Heat olive oil in a pan and sauté the onion until softened, about 5 minutes.
4
Add garlic, ginger, cumin, turmeric, and paprika powder, and cook for 1 minute until fragrant.
5
Stir in the diced beetroot and drained adzuki beans, then pour in the water.
6
Bring to a boil, then simmer covered for 35–40 minutes until the beans are tender.
7
Season with salt, garnish with fresh mint, and serve hot.
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Nutrition
360 kcal
Calories
15 g
Protein
52 g
Carbohydrates
14 g
Fiber
9 g
Sugar
10 g
Fat
1.5 g
Saturated fat
1.2 g
Salt
FAQ
How long should I soak the adzuki beans?
Soak them for a few hours or overnight, then drain and rinse before cooking.
Can I use canned adzuki beans?
Yes. Drain and rinse them, then add them with the beetroot and simmer until everything is hot and tender.
How long does the dal take to cook?
After soaking, simmer the dal covered for about 35–40 minutes, until the beans are tender.
How many servings does this beetroot dal make?
The recipe makes 2 servings.
Is this beetroot adzuki bean dal vegan?
Yes. All the listed ingredients are plant-based.
Can I adjust the spices?
Yes. Reduce the paprika, cumin, or turmeric for a milder flavor, or add more paprika for extra warmth.
Can I replace the fresh mint?
Yes. Use coriander, parsley, or a small amount of dried mint instead.
How should I store leftover dal?
Cool it promptly, refrigerate it in a covered container, and use it within 2–3 days. Reheat it thoroughly before serving.
What is the texture of this dal?
It is a hearty, spoonable stew. Mash a little of the beetroot and beans while cooking if you prefer a thicker consistency.
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