- 75g red lentils
- 1 garlic clove, peeled
- knob of salted butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 carrots, cut into batons
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- ½ tsp garam masala
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- 1 tsp nigella seeds (kalonji, optional)
- 1 tsp Greek yogurt
Cook the lentils in 500ml water with the garlic clove for around 20 mins until the lentils are tender. Fish the garlic clove out, crush it and stir it back into the lentils with the butter. Season well. It should be spoonable like a thick soup – keep simmering if it’s not thick enough.
Put the carrots in a pan, just cover with water, bring to the boil and simmer until just tender, about 8-10 mins. Drain, then toss in the oil and garam masala. Tip into a frying pan and fry until the carrots start to brown, then add the nigella seeds, if using, and fry for another min.
Serve the dhal in a bowl with the yogurt and carrots, with the remaining spices and oil from the pan on top.