Roasted Carrot Dal

Name: Roasted Carrot Dal
Total time: 45 min
Ingredients: Coconut oil; carrots, cut into 1cm thick coins; black mustard seeds; cumin seeds; coriander seeds; salt; flaked coconut (or shredded/desiccated coconut); Coconut oil; onion, peeled, diced; garlic, crushed; grated ginger; peeled plum tomatoes; ground cumin; ground coriander; ground turmeric; chilli powder (or to taste); dried split red lentils, rinsed; water; unsweetened Greek-style soy yogurt; Fresh coriander, chopped; cooked brown basmati rice

with brown rice, soy yogurt & lime

45 min

By Izy Hossack
January 3, 2023

Why trust us?

Roasting carrots with whole spices and coconut oil adds pops flavour to each mouthful of this delicious carrot dal. Serve with some soy yogurt and coriander on top for freshness and a side of rice too. Adding coconut flakes to the carrots in the final moments of roasting makes them crisp up providing a lovely textural contrast to the creamy lentil dal.

Ingredients

4 Persons

Carrots:

1 tbsp

Coconut oil
400 g

carrots, cut into 1cm thick coins
1 tsp

black mustard seeds
1 tsp

cumin seeds
1 tsp

coriander seeds
1 pinch

salt
40 g

flaked coconut (or shredded/desiccated coconut)

Dal:

1 tbsp

Coconut oil
1

onion, peeled, diced
4 cloves

garlic, crushed
2 tbsp

grated ginger
1 x 400g tin

peeled plum tomatoes
2 tsp

ground cumin
1 tsp

ground coriander
0.5 tsp

ground turmeric
0.5 tsp

chilli powder (or to taste)
400 g

dried split red lentils, rinsed
1 litre

water

To serve:

180 g

unsweetened Greek-style soy yogurt
1 handful

Fresh coriander, chopped
600 g

cooked brown basmati rice
4

Lime wedges, for squeezing

Preparation

1

Place 1 tbsp of the coconut oil into a roasting dish and into the oven for a few minutes into melted. Add the carrots and the mustard seeds, cumin seeds, coriander seeds and a pinch of salt to the dish. Toss together to combine. Roast for 30-40 minutes until soft. Sprinkle the flaked coconut over the carrots and return to the oven for 2-4 minutes, until the coconut is lightly golden and fragrant. Remove from the oven and set aside.
2

Heat the remaining coconut oil in a medium pot over a medium heat. Add the onions and cook for 10 minutes until turning golden. Add in the ginger and garlic and stir for 1 minute. Pour in the tomatoes, ground cumin, ground coriander, turmeric and chilli powder. Cook until the tomatoes have reduced down to a thick paste.
3

Add the rinsed lentils, water and a good pinch of salt. Stir and then bring to the boil. Turn down to simmer for 20-30 minutes, adding more water if needed, until the lentils are soft. Stir in the garam masala then taste and season with salt, if needed.
4

Serve the dal with the roasted spiced carrots, coconut flakes, soy yogurt and coriander on top, with rice and lime wedges on the side.
1

Enjoy!