Spiced Carrot and Coconut Dal

Ingredients

• 500 g Carrot, peeled and cut into 1cm dice
• 250 g Red split lentils, rinsed under cold water until the water runs clear
• 400 ml Full-fat coconut milk
• 600 ml Vegetable stock
• 1 Onion, finely diced
• 4 cloves Garlic, finely grated or crushed
• 4 cm Fresh ginger, peeled and finely grated
• 1 tsp Ground turmeric
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 2 tbsp Coconut oilor use vegetable oil
• 1 tsp Mustard seeds
• 12 Dried curry leavesfresh curry leaves work brilliantly if you can find them
• ½ tsp Dried chilli flakes
• 1 Lime, juice only
• 1 tsp Fine sea salt
• 20 g Fresh coriander, roughly chopped (optional)
• 4 Flatbreads or basmati rice, to serve

Contains: cereals gluten, milk, mustard, nuts.

Method

1. Heat 1 tablespoon of coconut oil in a large, deep saucepan over medium heat. Add the diced onion and cook, stirring occasionally, for 5 minutes until softened and starting to turn golden at the edges.About 5 min
2. Add the garlic, ginger, turmeric, ground cumin and ground coriander. Stir constantly for 1 minute until the spices are fragrant and coating the onion. Don't let them catch — reduce the heat slightly if needed.About 1 min
3. Add the diced carrot and stir to coat in the spiced onion mixture. Pour in the rinsed red lentils, coconut milk and vegetable stock. Stir well and bring to a vigorous simmer over medium-high heat.About 3 min
4. Reduce the heat to medium-low, cover loosely and cook for 18–20 minutes, stirring every 5 minutes or so to prevent the lentils sticking to the bottom. The lentils should completely break down and the carrots should be very tender. If the dal thickens too much before the carrots are cooked, splash in a little more stock or water. Season with salt and stir in the lime juice. Taste and adjust seasoning.About 20 min
5. Make the tarka. Heat the remaining tablespoon of coconut oil in a small frying pan over medium-high heat. When the oil is very hot, add the mustard seeds. They will pop within 30 seconds — when they do, immediately add the curry leaves and chilli flakes. Sizzle for 15 seconds only, then pour the entire contents of the pan straight over the dal.About 2 min
6. Scatter fresh coriander over the dal and serve immediately with flatbreads or rice.