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Heat a large frying pan over a medium-high heat. Add the yellow mustard seeds (1 tsp), frozen diced white onions (50 g), frozen chopped garlic (1 tsp), curry leaf (10) and 1 tsp salt. Cook for 3-4 minutes, until the onions are soft.
Add the steamed beetroot (1 pack), ground turmeric (½ tsp), mild chilli powder (½ tsp) and ground cumin (½ tsp). Cook for 2 minutes, then tip in the coconut milk (150 millilitre) and 200ml of water. Cook for 5 minutes, until reduced. Season to taste with salt and pepper and add a squeeze of lime (1).
Heat the tamarind dal (1 pot) for 3 minutes in the microwave, according to packaging instructions.
Meanwhile, make the coconut chutney. Add the green chilli (½), red onion (½), mild chilli powder (1 tsp) and lime (½) into a pestle and mortar and smash together until you have a paste. Add in the desiccated coconut (50 g) and mix. Season to taste with salt.
Serve the beetroot curry alongside the dal, with the flame baked roti (1 pack) and pol sambol on the side.