Carrot Dahl
If you’re not familiar with Indian culinary terms, this Carrot Dahl recipe is a really thick soup but, as you’d expect, it’s got a lovely spicy warmth and is wonderfully satisfying!
Here I’ve used the pressure cooker because not only is it rather quicker but I find it seems to intensify the flavour. If you don’t want to use one, just simmer in a heavy-bottomed pan for about 30 minutes adding more water if necessary to stop it catching.
You can accompany it with any bread, but warm rotis are particularly good.
Ingredients
Method
- Peel & chop the onions, garlic and carrots.
- Heat the oil over a medium heat and sauté the onions & garlic until softened – about 2 minutes – then stir in the spices and cook for another 5 minutes.
- Add the carrots and cook for another 10 minutes, stirring occasionally, until softened.
- In the meantime, wash the lentils until the water is clear, then add to the pan together with the tomatoes and stock. Season to taste.
- Bring to the boil, put on the lid, cook under pressure for 7 or 8 minutes then allow to cool.
- Serve in bowls with the garnish – squeezing in the lemon juice.