John Paul Urizar
When you’re in need of a quick and easy recipe that delivers substance, flavour and nourishment in a little over 30 minutes, lean on this this warming carrot dhal to get the job done. Tarka, the Indian cooking technique of tempering spices and aromatics in oil or fat to release their flavours, lifts this simple dhal into a weeknight marvel.
We’ve used store-bought roti for ease and efficiency here, but you could substitute for your own homemade roti canai iteration if you have more time up your sleeve.
Ingredients
Method
For tarka, heat ghee in a saucepan over medium heat. Add curry leaves and cook until crisp (30 seconds). Remove leaves and set aside. Add chillies, dukkah and a pinch of salt, and cook, stirring occasionally, until fragrant (1-2 minutes). Remove from heat. Return curry leaves to pan and set aside.
Coarsely grate 4 orange baby carrots. Add 1 tbsp tarka to a large, heavy-based saucepan over medium heat. Add onion, garlic, ginger and grated carrot, and cook, stirring occasionally, until softened (4 minutes). Add lentils, tomatoes, half the coconut cream and 125ml (1/2 cup) water, and bring to a simmer. Reduce heat to low and cook until reduced slightly (8 minutes).
Meanwhile, heat remaining ghee in a large, heavy-based frying pan over medium heat. Add remaining carrots, season with salt and pepper, and cook, turning occasionally, until lightly charred and tender (6 minutes), then set aside.
Heat a char-grill pan over high heat and cook roti until slightly charred on each side (2 minutes).
Divide dhal among bowls, top with carrots, drizzle with remaining coconut cream and remaining tarka, and serve with roti on the side.
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