Carrot and parsnip dhal
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 350g red split lentils
- 400g tin coconut milk
- 1 tsp ground turmeric
- 1 tsp garam masala
- a small bunch coriander, torn
- 1 lime, wedged
TARKA
- 2 tbsp sunflower oil
- 300g left-over roast parsnips, cut into pieces
- 300g left-over roast carrots, cut into pieces
- 1 tbsp cumin seeds
- 1 tbsp black mustard seeds
- 3 cloves garlic, thinly sliced
- a thumb-sized piece ginger, shredded
- 1 red chilli, thinly sliced
Method
- STEP 1
Tip the lentils into a large pan with the coconut milk, 700ml of water, the turmeric and a pinch of salt. Cook gently, stirring regularly, for 30 minutes until the lentils have cooked through, are starting to collapse and have thickened. Stir through the garam masala and season.
- STEP 2
Heat the oil in a frying pan set over a medium-high heat, and fry the parsnips and carrots for 5 minutes until beginning to crisp. Add the cumin and mustard seeds, and fry for 1 minute before adding the garlic, ginger and chilli, frying for another few minutes.
- STEP 3
Spoon the dhal into bowls, top with the carrots, parsnips and spices, sprinkle over the coriander and serve with lime wedges for squeezing over.