Tarka Daal & Carrot Rice

4 Servings

For the dhal:-

1 tbsp coconut or olive oil

1 onion

2 garlic cloves

1 tbsp freshly grated ginger

250g red lentils

1 tsp turmeric

700ml water

salt and pepper to taste

For the tadka

1 tbsp coconut or olive oil

½ tsp crushed chilli flakes (optional)

3 bay leaves

½ tsp cumin seeds

½ tsp fennel seeds

3-4 garlic cloves

To make the Dhal 

1. Heat the oil in a pan over medium heat.

2. Add onion, garlic, and ginger and cook stirring constantly until fragrant, 1-2 minutes.

3. Add lentils, turmeric and water and bring to the boil.

4. Turn down the heat and simmer, stirring occasionally, until thickened slightly, 20-30 minutes. Season to taste.

For the tadka

1. Heat oil in a pan over medium heat.

2. Add spices and garlic and cook until the garlic is golden, 30-60 seconds.

3. Stir tadka into the dhal

Carrot Rice

2 Servings

150g (dry weight) wholegrain basmati rice, cooked

3 carrots, grated

1 tbsp cashews, halved lengthways

1 tbsp raisins

1 tbsp coconut milk or desiccated coconut

1 tbsp coconut oil

1. Heat the oil in a large pan, add the nuts and raisins and cook for 2 minutes. 

2. Add the grated carrot and cook for a further 3-5 minutes. 

3. Add the cooked rice, coconut milk and stir well.

4. Serve with the dahl