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Photograph of Coconut dal with cumin-spiced carrots.

IndianCoconut dal with cumin-spiced carrots

Serves 4 | Prep 15 mins | Cook 45 mins

This dal is creamy and luxurious, knocking on the door of a dal makhani with its light spicing and rich gravy. Do try to source the dried fenugreek leaves used here (otherwise known as methi), as their slight bitterness balances the sweetness from the coconut milk and carrots.

Source: Foolproof Roasting Pan: 60 Effortless One-Pan Recipes Packed with Flavour

Ingredients

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4 tbsp coconut oil or sunflower oil
1 tsp cumin seeds
3 carrots, peeled and sliced into 5 mm (1/4 in) coins
1 cinnamon stick
1 onion, finely chopped
2 green chillies, left whole
1 tbsp garlic, finely grated
1 tbsp fresh root ginger, finely grated
1 tsp ground cumin
1 tsp ground coriander
¼ tsp ground cardamom
½ tsp ground turmeric
½ tsp sweet smoked paprika
½ tsp chilli powder
2 tbsp tomato purée
1x 400 ml can coconut milk (containing at least 55 per cent coconut extract)
2x 400 g cans green lentils, including the water
1x 400 g can red kidney beans, drained and rinsed
2 tbsp dried fenugreek leaves
sea salt
3 tbsp coriander, freshly chopped, to serve

Instructions

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Heat 2 tbsp of the oil in your deep pot over a medium heat. Once hot, add the cumin seeds and fry gently for until fragrant. Add the carrots, along with a pinch of salt. Stir and cover with the lid. Cook over a low-medium heat for , with the occasional stir, until soft. Remove the carrots from the pot, leaving as much of the oil behind as possible.
Add another 2 tbsp oil to the pot. Add the cinnamon stick, onion and green chillies. Cook gently for until the onion is very soft and starting to turn golden. Add the garlic and ginger and cook for a further . Add all the ground spices and cook for more, then add the tomato purée and cook for another minute.
Add the coconut milk, the green lentils and their water, and the drained and rinsed kidney beans, plus 2 tsp salt. Bring to a simmer and cook gently for until thickened, stirring regularly.
Remove the chillies and cinnamon stick from the pot, then, using a potato masher, mash the dal a little to break up some of the lentils and beans.
Stir through the fenugreek leaves and cooked carrots and allow to sit for a few minutes for everything to come together. Sprinkle over the fresh coriander and serve. This is delicious with chutneys, coconut yogurt and plain rice or roti.

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