We all love a good, cosy, comforting bowl of Indian food around here. I love to make it myself. Because when you do, you can adjust the spice level so the little ones, will enjoy it too. That is why I create this roasted carrot dal.
The sweetness of the roasted carrots adds depth of flavor to the dal and it takes away a bit of the spiciness as well. Homemade ‘dal spice mix’ also gives you the opportunity to adjust the spice level, so this roasted carrot dal can become a family friendly meal.
How I make this roasted carrot dal?
I usually make a large batch of ‘dal spice mix’ and keep it in a jar, so I always have some at hand. But if I have run out of it, I start with making the spice mix:
Spice mix (single use <-> small jar)
- 1 tsp <-> 2 tbsp of ground coriander, cumin seeds, fennel seeds and mustard seeds
- ¾ tsp <-> 1½ tbsp of turmeric
- ¼-½ tsp <-> ½-1 tbsp chili flakes
Roasting the carrots
After washing and/or peeling and cutting the carrot into chunks I place them on a baking tray and toss them with a bit of olive oil, sea salt and black pepper. After having done that, I roast them for 45-50 minutes in the oven until they are soft and caramelized, making sure not to burn the tips.
Making the dal
While the carrots for this roasted carrot dal are roasting in the oven, I start to make the dal. First I heat up some oil in a soup pot or large sauce pan over medium heat and add the onion for a couple of minutes. Once the onion is soft and translucent, I add the garlic and the spice mix and stir for a minute or so. Now it is time to add the uncooked lentils and the water/broth to it.
I bring the lentils to boil, turn down the heat to low and leave the lentils to simmer for 15-20 minutes. If too much water evaporates, I add some more to prevent it from burning.
When the carrots are done roasting, I divide them in 2 batches; one batch I blend into a puree in a food processor (or I use a submergible blender). You are looking for a chunky paste. If too dry I usually add a bit of water to help it a bit. The rest of the roasted carrots I save to top the dal with when I am plating at the end.
I add the carrot puree to the dal, then stir to combine it all and I leave it to simmer for another 5 minutes.
Tasting the dal, I add salt, pepper and sometimes a bit more dal spice or garam masala (if I have that on hand) in order to enhance the flavor. After that the dal is ready.
What do I serve this roasted carrot dal with?
Usually I serve this carrot dal on top of brown rice, with some naan bread on the side and a super delicious herby raita.
How to make this loaded-with-herbs raita?
Combine the following ingredients (full recipe in Notes below):
- grated cucumber
- minced garlic
- plain (dairy free) yogurt
- chopped (pepper)mint, dille and coriander
- lemon juice
- sea salt
- black pepper
Tips for picky eaters
My youngest is the pickiest eater ever! That is why I blend the dal for him with a bit of coconut milk (to make it smoother and to take some of the heat away) into a smooth puree; 1 minute of extra work guarantees peace at the dinner table. I’ll take it for now!
This dish is so flavorful! And with an easy adjustment everyone in my family enjoys this meal. I hope you do too. It is
incredibly flavorful – easily adjustable – wholesome – easy to make – & so delicious
Love carrots? I’ve got you covered with this roasted carrot spread, carrot coconut bread, maple glazed roasted carrot with pecan crumble, carrot cake with cream cheese frosting and these carrot cake muffins with cranberries.
Roasted carrot dal
Ingredients
For the roasted carrots
- 700 gr large carrots (approx. 1½ lbs)
- 1 tbsp olive oil
- 1 tsp sea salt
For the dal
- 1 tbsp avocado oil (or sub coconut oil)
- 1 medium onion (diced)
- 2 tbsp dal spice mix (see Notes for recipe*)
- 4 cloves garlic (minced)
- 200 gr red lentils (approx. 1 cup)
- 750 ml water (or sub (homemade**) veggie broth for extra flavor)(approx. 3½ cup)
- 1-1½ tsp sea salt
- 1 tsp garam masala (or extra dal spice mix) (optional)
Toppings (optional)
- fresh coriander (chopped)
- raita (see recipe below)
- naan bread (see recipe link below)
Instructions
- Preheat the oven to 360F/180C
- Make the dal spice mix by mixing all the ingredients together.
- After washing and/or peeling and cutting the carrot into chunks, place them on a baking tray and toss them with the olive oil and sea salt. Roast them for 45-50 minutes until they are soft and slightly caramelized. Make sure not to burn the tips.
- While the carrots are roasting in the oven, make the dal. Heat up the avocado oil in a soup pot or large sauce pan over medium heat and add the onion for a couple of minutes. Once the onion is soft and translucent, add the garlic and the spice mix and stir for a minute or so. Now it is time to add the uncooked lentils and the water/broth.
- Bring the lentils to boil, turn down the heat to low and leave the lentils to simmer for 15-20 minutes. If too much water has evaporated, add some more to prevent it from burning.
- When the carrots are done roasting, divide them in 2 batches. Blend one batchinto a puree in a food processor (or use a submergible blender). You are looking for a chunky paste. If it is too dry add a bit of water to help the process. Set aside the rest of the roasted carrots to top the dal with when plating at the end.
- Add the carrot puree to the dal and stir to combine it all. Leave it to simmer for another 5 minutes.
- Taste the dal and, if lacking, add some salt, pepper or even a tsp more dal spice or garam masala. After that the dal is ready.
- Serve on top of brown rice. Add some raita and the remaining roasted carrots on top. Garnish with freshly chopped coriander. And some naan bread and extra raita on the side (optional).
Notes
- 1 tsp – 2 tbsp of ground coriander
- 1 tsp – 2 tbsp of cumin seeds
- 1 tsp – 2 tbsp of fennel seeds
- 1 tsp – 2 tbsp mustard seeds
- ¾ tsp – 1½ tbsp of turmeric
- ¼-½ tsp – ½-1 tbsp chili flakes
- 1 small cucumber, grated and squeezed in a towel (to get rid of the excess liquid)
- 2 cloves of garlic, minced
- 180gr/ ¾ cup of plain (dairy free) yogurt
- 1 handful of chopped (pepper)mint
- 1 handful of chopped dille
- 1 handful of chopped coriander
- a squeeze of lemon juice
- a pinch of sea salt
- a twist of black pepper
DID YOU MAKE THIS RECIPE?
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