carrot dhal
Carrot Dhal (V, GF)
(Serves 2)
Ingredients:
D H A L
200g Red Lentils
1 Onion (grated)
1 Carrot (grated)
2 Garlic Cloves (grated)
Thumb of Ginger (grated)
1 tsp Coriander Seeds
1 tsp Ground Turmeric
400ml Vegetable Stock
1 x 400ml tin Coconut Milk/Water
P I C K L E
200g Carrots
1 small Red Onion
2 pinches Salt
1 tsp Honey
1 TBSP Red Wine Vinegar
S P I C E D B U T T E R
1 TBSP Butter/Ghee
1 TBSP Whole Spices (cumin, coriander, fennel, mustard seeds)
Method:
Rinse lentils then fry onion, carrot, garlic and ginger in some oil for about 10 minutes, until soft.
Turn heat to a low and add in spices, stirring frequently for about 1 minute.
Add lentils, stock and coconut milk and bring to a simmer then turn heat down. Leave to cook for 45 minutes.
Meanwhile, to make the pickle, grate the carrot and finely slice the onion. In a small bowl scrunch the onion with the salt, honey and vinegar and then stir in the rest of the veg.
On a small pan, gently melt the butter and add the spices on a low heat until mustard seeds begin to pop.
Serve into some deep bowls with pickle on top followed by the spiced butter on top.