Roast Carrot Dal with Herby Raita

A delicious combination of earthy lentils and sweet roasted carrots in the delicious dal – carrots inside and on top. Served with a creamy raita – Yum!

roast-carrot-dal-with-herby-raita 1

I think it works perfectly, the carrot puree adding and lovely base for the dal.

Topped with more delicious roasted carrots and my favourite creamy herby coconut cucumber raita.

It’s a gorgeous combination.

Perfect for using up any sorry looking carrots as well.

Great served with flatbread (of course) and the essential crunchy slaw.

Delicious! Love, Niki xxx

roast-carrot-dal-with-herby-raita 1a

Roast Carrot Dal with Herby Raita

A delicious combination of earthy lentils and sweet roasted carrots in the delicious dal - carrots inside and on top. Served with a creamy raita - Yum!
Prep time: 15 mins
Cook time: 1 hr
2-4 servings
4.86 from 7 votes

Ingredients

  • 650 g carrots cut into small chunks
  • 1 tbsp olive oil
  • 1/2 tsp sea salt

For the dal

  • 1 tbsp coconut oil
  • 1 onion chopped
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp black mustard seeds
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 4 cloves garlic sliced
  • 200 g red lentils rinsed
  • 800 ml water
  • 1 tsp sea salt
  • Pinch chilli flakes
  • 1 tsp garam masala

For the carrot purée

  • 1/2 of the roast carrots
  • 100 ml water

For the raita

  • 1/2 cucumber grated
  • 120 g coconut yogurt
  • 4 tbsp chopped fresh mint
  • 4 tbsp fresh coriander chopped
  • Juice 1/4 lemon
  • 1 clove garlic minced
  • 1/2 tsp sea salt
  • Twist black pepper
  • 1 tbsp extra virgin olive oil–optional

Topping

  • Fresh coriander

Instructions

To roast the carrots

  • Pre heat your oven to 180c
  • Add the carrots on a baking tray and coat in olive oil, salt and pepper.
  • Bake for 45-50 minutes until soft and slightly caramelised. Remove when cooked.
  • Reserve to top the dal and make the carrot puree.

To make the dal

  • First, add the oil to a large frying pan, add in the onion and fry for approx 8-10 minutes on a low to medium heat until soft and browning.
  • Now add the spices and garlic and stir for a minute.
  • Now add the lentils and water. Stir well then turn down the heat, simmer for 15 minutes, stirring occasionally. Add more water if needed.
  • Blitz half the carrots with the water in a food processor until you get a chunky paste.
  • Add to the pan with the lentils, stir to combine.
  • Simmer for another 5 minutes.
  • Season with the salt, pepper, chilli and garam masala.

To make the cucumber raita

  • Grate the cucumber and pop it into a large seize to drain over a bowl. Squeeze out as much moisture as possible as transfer to a large bowl
  • Add all the other ingredients and mix well.
  • Really nice, with a drizzle of olive oil on top.

To serve

  • Top with the remaining roast carrots.
  • Serve with raita and fresh coriander.
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More Recipes with Lentils or Carrots

Discuss this Recipe with Niki
Rebel Recipes Website Blog Top 10 Healthy & Light 1a

17 Responses

  1. 5 stars
    This is a fall staple – second year around! I especially like that the daal is not coconut milk based – it’s a really good break for my digestive system, and it was just what I needed following major surgery as I return back to more wholesome foods. Earthy, grounding, warming, health-giving ….. (yes I’m writing this as I eat it).
    I look forward to trying it with the modifications below some day, pumpkin sounds like it would be my runner up.

  2. I don’t know how I originally came across this recipe, but I’m absolutely obsessed with it and make it all the time. It’s so simple but the carrots really make it feel hearty in a cozy autumn way, and my body always feels really good after eating it. Thank you from Japan!

  3. 4 stars
    I forgot I really hate the taste of fennel.. it is a dominant flavour in this dish. Did not like it at all.. but that is my opinion ofcourse.

    The roasted carrots were delish and I also really liked the raita but I find it doesn’t fit with this recipe. Will make the raita for something different tho. Thanks for the inspo. <3

  4. 5 stars
    This was ridiculous! Ridiculously delicious! I made it with 3 parsnip and a carrot (because they were floating around the bottom of our fridge). So, so good. Thank you for sharing your creations ❤

  5. 5 stars
    Just made this. Didn’t have carrots so used pumpkin. Just beautiful. The raita is also amazing Thank you. T

  6. I make this on a regular basis, comfort food at it’s best!

    I have had your book for a while now and it’s hands down the best cookbook I own (non-vegan books included) and I have a LOT of cookbooks!

    The mushrooms momos are a favourite and I made the gyozas on New Years Eve. Will definitely make them again 😀

  7. 5 stars
    I made this last night for the whole family. There were a couple of sceptics when I told them what I was cooking, but they all loved it and said they want it again. I doubled it for 5 and I have a small amount of the lentils left over – and I suspect there will be a fight for who gets to finish them off! Thank you Niki, we’ve cooked a few of your recipes now and they’ve all been winners. So glad I found you, all thanks to Riverford.

  8. 5 stars
    So… I followed the recipe pretty loosely, but I had never thought of putting roasted carrots in dal before, and I have to say it is pure genius. Thanks!

  9. 5 stars
    Made this for supper this evening – absolutely delicious, it really hit the spot on a very wet night, perfect comfort food. I’m also the happy owner of your book and it’s an absolute joy!! Thanks for the inspiration.

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