Carrot Courgette Masala Dal

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This is a very quick dal which is healthy and comforting. It can be eaten with pulao rice or just as it is as a soup. The lentils I’m using are the quickest cooking ones available and only take 12 minutes.

2 tbsp sunflower/rapeseed oil
1 onion, roughly chopped
1 tsp cumin seeds
handful fresh curry leaves (if available)
3 garlic cloves, chopped
2 carrots, roughly chopped
2 tomatoes, roughly chopped
1 courgette, roughly chopped
1 tsp turmeric powder
1 tsp cumin powder
1 tsp ancho powder (or lemon juice)
1 tsp salt
250g masoo dhal (red lentils)

– Add the cumin seeds and onion to the hot oil and cook for 8 minutes until golden.

– Add the garlic and continue to cook for a minute or so.

– Add the carrot and tomatoes, mix and stir fry for a couple of minutes.

– Mix in the courgette.

– Add the spices and mix through.

– Add the lentils and 1l boiling water and stir in.

– Cover and cook for 12-15 minutes until the lentils are cooked – they should be broken up.

Serve with some pulao rice and some fresh coriander leaves. Or just eat as a soup.

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