Carrot and Potato Dal/Dhal/Daal
Carrot and Potato Dal/Dhal/Daal

Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, carrot and potato dal/dhal/daal. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Carrot and Potato Dal/Dhal/Daal Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, carrot and potato dal/dhal/daal. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Carrot and Potato Dal/Dhal/Daal is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Carrot and Potato Dal/Dhal/Daal is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can cook carrot and potato dal/dhal/daal using 17 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Carrot and Potato Dal/Dhal/Daal:
  1. Prepare 200 g yellow lentils (soaked up to 6 hours)
  2. Get Around 800ml of water or stock or a mixture
  3. Make ready 1 tablespoon ghee, butter, or cooking oil
  4. Get 1 onion, finely chopped
  5. Get 3 cloves garlic, minced
  6. Prepare 2 medium sized carrots
  7. Get 3 medium sized potatoes
  8. Make ready 1 tomato, small dice
  9. Make ready Salt
  10. Get Pepper
  11. Get 1 teaspoon ground turmeric
  12. Make ready Spices
  13. Make ready 1 teaspoon ground cumin, or cumin seeds
  14. Take 1/2 teaspoon ground coriander
  15. Make ready 1/2 teaspoon garam masala
  16. Prepare A few sprigs of curry leaves
  17. Make ready 1 tablespoon mustard seeds

Made in just one pan, you're going to love this recipe. 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. Simmer until lentils are cooked to a thick consistency.

Steps to make Carrot and Potato Dal/Dhal/Daal:
  1. If you soak the lentils before hand for atleast an hour, it will significantly cut down on cooking time. Also rinse the lentils as you would rice to remove any dirt or small stones.
  2. My recommendation is to put the lentils in a pot to boil with your choice of water and/or stock while you prepare the rest. This will use your time more efficiently. Put lentils to boil and stir very occasionally to make sure there's no sticking. For the time being make sure the liquid covers the lentils and you can add more as needed.
  3. As the lentils boil, add the turmeric and skim off the foam.
  4. While the lentils are boiling, add your choice of cooking fat, (ghee, butter, or oil) to a frying pan and lightly colour the onions and toast the ingredients under the Spices section. Once you have a fragrant smell, add the tomato and garlic. If you like dry chillies, nows the time to add them.
  5. Once the ingredients are nice and toasty, add them to the boiling pot and give them a stir. Set the pot to simmer gently at this point.
  6. Taste the dhal for salt and pepper, and try one of the lentils, once it starts to soften, you can add the carrots, and when it starts to get really soft, you can add the potatoes. Make sure to stir occasionally.
  7. Add this point the dhal is ready when the potatoes and carrots are soft. Taste for seasoning. Some people lightly mash the lentils to give the dhal more body. You can mash to make the dhal thicker or add more liquid to make it thinner.
  8. Serve your dhal with rice, flat bread or any way you choose. Enjoy!
  9. You can add any other soft vegetables you have, like French beans, more tomatoes, chillies, or anything you like. Some people garnish with yogurt or sour cream. Some people like it spicy. Make it yours!

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. Simmer until lentils are cooked to a thick consistency. Dal (also spelled dhal, daal, dahl) is a term used for dried, split pulses. Dal also refers to Indian lentil soups which are important staple foods in South Asian countries, especially India. Masoor dal is actually a tiny red/orange lentil that cooks fast and doesn't require any soaking.

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