Recipe: Carrot and coconut dal

As we transition into autumn, carrots are in season, and along with all of these lovely spices and some spinach, will be providing you with lots of beneficial nutrients to fight off illness in the colder months. The recipe should be budget-friendly too providing you have a well stocked spice rack!

Serves 4

INGREDIENTS:

• 1 tbsp coconut or olive oil
• 200g red lentils
• 600ml vegetable stock
• 200g onion (1 large onion)
• 500g carrots
• 2 tsp ginger & garlic paste
• 5-10 fresh curry leaves
• 1 tin coconut milk
• 1 tbsp cumin
• 1 tsp coriander powder
• 2 tsp black mustard seeds
• 1 tsp turmeric
• 1 small bunch coriander (30g)
• 3 fresh chillies (green or red)
• 2 limes
• 2 handfuls fresh spinach

for the lightly pickled onions:

• 2 small red onions
• 2 tbsp red wine vinegar

METHOD: 

1. Put a large saucepan on medium heat and heat up the oil. Grate the onion or use a food processor if you have one. Add the onions to the pan and let them sweat for 10 minutes.
2. Grate the carrots finely, either in a processor or with a grater. Once the onion starts to turn golden at the edges, add the ginger and garlic paste and cook for a couple more minutes.
3. Stir in your spices and mustard seeds, letting them become aromatic for about a minute before adding the lentils, coconut milk, carrots, stock, and curry leaves. Bring to a simmer, then reduce the heat and cook for 30 minutes. Stir occasionally to ensure there’s enough liquid; if it gets too thick, add a little water at a time.
4. Meanwhile, make your lightly pickled onions by slicing them finely and stirring them with the red wine vinegar in a bowl. Cover and set aside for serving. You can also finely chop your chillies and coriander.
5. Once the dal is cooked, stir in your spinach and let it cook for a minute or so until wilted. Serve up your dal, scatter a few chopped chillies, coriander, and the pickled onions over the top. Finish with a good squeeze of lime. This dish is great with some poppadoms or naan bread.