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Carrot and leek dhal

Dhal is one of the most popular dishes and it’s so easy to make! This carrot and leek dhal is not made using the traditional tempering method. It’s cooked more like a stew but still using many ground and whole spices. Serve it as a main dish with basmati rice or naan bread, or as side dish in an Indian menu.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 6 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp oil
  • 1 large leek
  • 1 garlic clove
  • 1 piece ginger
  • 2 carrots
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1½ tsp paprika
  • 4 curry leaves
  • 1 star anise
  • 1 piece cinnamon
  • 1 cup red lentils
  • 1 cup chopped ripe tomatoes
  • Water about 3-4 cups
  • Salt & pepper

Method
 

  1. Thinly slice the leek and carrot, then finely chop the garlic and ginger.
  2. Heat the oil in a large pot, then gently sauté the leek for 5 minutes. Add the ginger, carrots, garlic and all the spice seeds. Stir for a minute, then add the ground spices and stir again.
  3. Add the lentils, star anise, cinnamon and chopped tomatoes. Add enough water to cover everything well. Season to taste, put a lid an and gently simmer for about 25-30 minutes, until you get a thick stew.
  4. If you want the dhal to be smoother, discard the cinnamon and star anise, then process it with a stick blender until you get a textured pottage.
  5. Serve warm.