I am loving beautifully spiced food at the moment. Especially anything that contains ginger, it is my favourite spice at the moment. This carrot dhal is a really quick and easy dinner to make yet still hearty. I served it with brown rice, coconut yoghurt, roasted cauliflower and Indian pickles such as brinjal, lime pickle and mango chutney. It is a family favourite even Rowan who is only 7 months old, he devoured a portion really quickly. He does seem to love spice too. I make it without the chilli when Rowan will be having it too, I just make sure I have lots of hot brinjal on mine to get the chilli heat.
We are growing lots of carrots in our vegetable patch this summer so I suspect that at the end of the summer when our crop is ready we will be eating a lot of this to use them all up! The quantities can easily be increased depending on the size of your family by using more carrots and lentils. It can also be made as a side dish but I love it as a main dish.
- 1 onion, thinly sliced
- 4 carrots, grated
- 1 inch fresh ginger, finely chopped
- 2 garlic cloves, finely chopped
- 1 green chilli, finely chopped
- 150g red lentils
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp yellow mustard seeds
- 2 cardamom pods
- 700ml vegetable stock
- In a heavy bottom pan in a medium to high heat, cook the onion in 2 tsp coconut oil. Once the onion is cooked add the garlic, ginger, spiced and carrot and cook for a further 3-5 minutes.
- Add the lentils and stock, bring to the boil, then reduce to a simmer, place a lid on top and cook for 20-30 minutes (or until the liquid is absorbed and the lentils are cooked).
- Serve with brown rice, coconut yogurt, roasted cauliflower and your favourite Indian pickles.
Baby and Child Adaptation
To make this baby and child friendly, don’t put in the chilli and use boiling water instead of stock. Once it is cooked you can remove your children’s portions and season the remainder to taste. To get the chilli kick just serve with plenty of hot Indian pickles!
Enjoy! H xx