When it comes to hearty and wholesome dishes, few can rival the satisfaction of a well-prepared Dahl. This dish combines tasty red lentils and fresh carrots, creating a delightful tapestry of flavours that’s as comforting as it is delicious.
At the heart of this dish lies the simplicity of its ingredients. Red lentils, known for their earthy notes, come together with sweet carrots to form a robust base. The magic happens as the lentils soak up the warmth of a carefully curated blend of spices. Curry powder, mustard seeds, turmeric as well as onions and garlic join forces, infusing the dish with a fragrant aroma that signals the beginning of a truly satisfying meal.
This simple yet satisfying dish can be served with almost anything. My favourite way to serve this red lentil and carrot Dahl is over a bed of fluffy basmati rice with a side of pan-fried aubergine (pictured).
Red lentil and carrot dahl
Ingredients
- 3 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 tbsp mild curry powder
- 1 tsp turmeric
- 75 g dried red lentils
- 500 ml vegetable stock
- 4 small garlic cloves
- 1 medium white onion
- 1 medium carrot
- 200 ml coconut milk
Instructions
- Begin by peeling and finely chopping the onion, and mincing the garlic. Grate the carrot and set aside in a bowl. Rinse the red lentils in a sieve under cold running water, then set them aside.
- Heat a medium to large frying pan over medium heat, adding a drizzle of vegetable oil. Once heated, stir in the chopped onion, minced garlic, mustard seeds, curry powder, and turmeric. Cook for about 1 minute until fragrant.
- Add the rinsed lentils and grated carrot to the pan, cooking for another minute to combine.
- Pour in the vegetable stock and coconut milk. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, stirring occasionally, until the dahl thickens and becomes creamy.
Serving suggestion
- For a complete meal, serve this flavourful red lentil and carrot dahl with fluffy basmati rice and crispy, pan-fried aubergine strips. Enjoy!
Notes
- Adjusting Spice Levels: If you prefer a spicier dahl, you can add a pinch of chili powder or a chopped fresh chilli along with the mustard seeds and curry powder.
- Substituting Coconut Milk: If you’re looking for a lighter version, you can substitute the coconut milk with light coconut milk for a lower-calorie alternative.
- Vegetable Variations: Feel free to experiment by adding other vegetables to this dahl, such as spinach, zucchini, or bell peppers. They’ll add extra nutrients and flavour.
- Lentil Variations: You can also use yellow lentils or split peas if you don’t have red lentils on hand. The texture and cooking time may vary slightly, so keep an eye on them while cooking.
- Storage: Leftover dahl can be stored in an airtight container in the fridge for up to 3 days. It can also be frozen for up to a month. Reheat thoroughly before serving.
- Serving Suggestions: In addition to basmati rice and pan-fried aubergine, this dahl pairs wonderfully with naan bread or a side of roasted vegetables. You can also top it with fresh coriander or a squeeze of lime for added freshness.
- Consistency Tip: If your dahl is too thick, simply add a bit more vegetable stock or water while cooking to reach your desired consistency.
Why You’ll Love This Red Lentil and Carrot Dahl Recipe:
- Full of flavour: The combination of aromatic spices like mustard seeds, curry powder, and turmeric creates a rich and satisfying taste.
- Simple ingredients: Made with everyday pantry staples like red lentils, garlic, and coconut milk, it’s easy to whip up.
- Quick and easy: Ready in just 30 minutes, perfect for a quick, wholesome meal.
- Nutrient-packed: Packed with protein from the lentils and goodness from carrots, onions, and coconut milk.
- Customisable: Add extra vegetables, spice it up, or adjust the coconut milk for your personal preference.
- Comforting and creamy: The coconut milk gives the dahl a creamy texture, making each bite warming and comforting.
- Budget-friendly: An affordable meal that doesn’t compromise on taste or nutrition.
- Vegetarian and vegan-friendly: A great option for anyone following a plant-based diet.
- Perfect for meal prep: It keeps well in the fridge or freezer, making it ideal for batch cooking.
