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.