Roast Carrot Dal with herby Raita

A delicious combination of earthy lentils and sweet roasted carrots – carrots inside and carrots on top!

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. Its 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

I'd love to know if you made this recipe.

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Info

 

  2-4 servings
  15 minutes preparation time
  1 hr cook time

Ingredients

  • 650g 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 
  • 200g red lentils rinsed
  • 800ml water 
  • 1 tsp sea salt 
  • Pinch chilli flakes 
  • 1 tsp garam masala 
     
Carrot purée 
  • 1/2 of the roast carrots 
  • 100ml water 
     
For the raita;
  • 1/2 Cucumber grated 
  • 120g 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 – opional 

Toppings

  • Fresh coriander 

Directions

To roast the carrots; 
  1. Pre heat your oven to 180c 
  2. Add the carrots on a baking tray and coat in olive oil, salt and pepper. 
  3. Bake for 45-50 minutes until soft and slightly caramelised.  Remove when cooked.
  4. Reserve to top the dal and make the carrot puree.
To make the dal; 
  1. Firstly add the oil to a large frying pan, add in the onion and fry for aprox 8-10 minutes on a low to medium heat until soft and browning.
  2. Now add the spices and garlic and stir for a minute or so.
  3. Now add the lentils and water. Stir well then turn down the heat, simmer for 15 minutes stirring occasionally. Add more water if needed. 
  4. Blitz half the carrots with the water in a food processor until you get a chunky paste. 
  5. Add to the pan with the lentils, stir to combine. 
  6. Simmer for another 5 minutes. 
  7. Season with the salt, pepper, chilli and garam masala 

To make the cucumber raita:

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

To serve 

    1. Top with the remaining roast carrots. 
    2. Serve with raita and fresh coriander 

Thank you so much for following my blog and cooking my recipes!

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3 Comments

  1. Jude Delaney on February 17, 2020 at 8:37 pm

    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.

    • Niki on February 18, 2020 at 4:21 pm

      Hi Jude
      Fantastic!
      That makes me very happy indeed.

      Much love, Niki xxx

  2. […] 1 – Roast carrot dal […]

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