Roasted carrot dal
This roasted carrot dal is a great Indian-inspired family friendly meal. Roasted carrots and lentils star in it. Serve it with brown rice, naan and raita.
Ingredients
For the roasted carrots
- 700 gr large carrots (approx. 1½ lbs)
- 1 tbsp olive oil
- 1 tsp sea salt
For the dal
- 1 tbsp avocado oil (or sub coconut oil)
- 1 medium onion (diced)
- 2 tbsp dal spice mix (see Notes for recipe*)
- 4 cloves garlic (minced)
- 200 gr red lentils (approx. 1 cup)
- 750 ml water (or sub (homemade**) veggie broth for extra flavor)(approx. 3½ cup)
- 1-1½ tsp sea salt
- 1 tsp garam masala (or extra dal spice mix) (optional)
Toppings (optional)
- fresh coriander (chopped)
- raita (see recipe below)
- naan bread (see recipe link below)
Instructions
- Preheat the oven to 360F/180C
- Make the dal spice mix by mixing all the ingredients together.
- After washing and/or peeling and cutting the carrot into chunks, place them on a baking tray and toss them with the olive oil and sea salt. Roast them for 45-50 minutes until they are soft and slightly caramelized. Make sure not to burn the tips.
- While the carrots are roasting in the oven, make the dal. Heat up the avocado oil in a soup pot or large sauce pan over medium heat and add the onion for a couple of minutes. Once the onion is soft and translucent, add the garlic and the spice mix and stir for a minute or so. Now it is time to add the uncooked lentils and the water/broth.
- Bring the lentils to boil, turn down the heat to low and leave the lentils to simmer for 15-20 minutes. If too much water has evaporated, add some more to prevent it from burning.
- When the carrots are done roasting, divide them in 2 batches. Blend one batchinto a puree in a food processor (or use a submergible blender). You are looking for a chunky paste. If it is too dry add a bit of water to help the process. Set aside the rest of the roasted carrots to top the dal with when plating at the end.
- Add the carrot puree to the dal and stir to combine it all. Leave it to simmer for another 5 minutes.
- Taste the dal and, if lacking, add some salt, pepper or even a tsp more dal spice or garam masala. After that the dal is ready.
- Serve on top of brown rice. Add some raita and the remaining roasted carrots on top. Garnish with freshly chopped coriander. And some naan bread and extra raita on the side (optional).
Notes
The full recipe for the dal spice mix (single use - full jar):
- 1 tsp - 2 tbsp of ground coriander
- 1 tsp - 2 tbsp of cumin seeds
- 1 tsp - 2 tbsp of fennel seeds
- 1 tsp - 2 tbsp mustard seeds
- ¾ tsp - 1½ tbsp of turmeric
- ¼-½ tsp - ½-1 tbsp chili flakes
- 1 small cucumber, grated and squeezed in a towel (to get rid of the excess liquid)
- 2 cloves of garlic, minced
- 180gr/ ¾ cup of plain (dairy free) yogurt
- 1 handful of chopped (pepper)mint
- 1 handful of chopped dille
- 1 handful of chopped coriander
- a squeeze of lemon juice
- a pinch of sea salt
- a twist of black pepper