An easy red lentil dal recipe made with aromatic mixture of spices and enriched with coconut and tomatoes. Served with roasted carrots and parsnips.
Course
Main Course, Side Dish
Category
Indian
Prep Time15minutes
Cook Time35minutes
Total Time50minutes
Servings6
Calories497kcal
AutorElle
Ingredients
For the roasted vegetables:
250gparsnips,peeled and chopped into angled pieces, large pieces in half (1 large parsnip)
250gcarrots,peeled and chopped into angled pieces (2 large carrots)
1 1/2tablespoonsolive oil
For the dal:
2 1/2tablespoonsolive oil
2small yellow onions,finely chopped
3clovesgarlic,minced
1teaspoonground coriander
1teaspoonground cumin
2teaspoongaram masala
1teaspoonpaprika(sweet)
1/2teaspoonturmeric
1tablespoontomato paste
2cupsred lentils, rinsed (400 g)
4cupsvegetable broth(1 litre)
400gcan chopped tomatoes
1 x 400 ml can full-fat coconut milk
1teaspoonsalt,or to taste
Fresh cilantro leaves,to garnish
lime wedges,to serve (optional)
Method
Preheat oven to 430°F / 220°C (200°C fan-assisted) and line a baking sheet with parchment paper.
Place the carrots and parsnips on the prepared baking sheet and drizzle with 1,5 tablespoons olive oil. Toss until evenly coated and season well with salt. Roast for 20-25 minutes, until tender and golden brown at the edges, turn once halfway through.
Meanwhile, in a large pot or Dutch oven, heat 2,5 tablespoons olive oil on medium to medium-high heat. Add the onions and cook for until they soften and start to become translucent (about 5 minutes). Add the garlic and spices (coriander, cumin, garam masala, paprika, turmeric) and tomato paste, stirring until aromatic (1 minute).
Add lentils pot and stir until combined. Then add in the vegetable broth, stir, and bring to a simmer. Reduce the heat to medium-low and cook, covered, stirring once or twice, until the lentils have absorbed most of the liquid (15-20 minutes).
Stir in the canned tomatoes, coconut milk, and salt. Simmer on low, partially covered, stirring occasionally, until thickened and lentils tender (10-15 minutes). Taste and season with more salt, if needed. If the dal starts becoming too thick, add a little extra broth or water.
Serve into bowls and top with some of the roasted carrots and parsnip. Finish with fresh coriander leaves and a squeeze of lime juice, if desired. Enjoy!
Notes
I recommend combining all the spices in a small dish while preparing the ingredients as this make it easy to toss all of them into the pot when needed.
This recipe is ideal for food prep as leftovers taste just as good, if not better and it stores well in an airtight container, in the refrigerator, for 3-5 days. You can also freeze it for future meals!