Coconut Dahl with Spiced Roasted Carrots
There is something special about the simple comfort that comes from a bowl of dahl. Traditionally from South-West Asia, there are many ways to make dahl. In Sri Lanka, dahl is often served with coconut sambol; a fresh yet spicy chutney. I have taken inspiration from that zingy condiment to add these spicy, coconut carrots to this creamy dahl.
COCONUT DAHL with spiced roasted carrots
serves 4 • 60 minutes
for the spiced carrots:
4 tbsp coconut oil, divided
4-5 medium carrots *
50g / ½ cup shredded unsweetened coconut
½ tsp chilli flakes, or to taste
1 tsp cumin seeds
½ tsp fennel seeds
8-10 curry leaves
½ lime, juiced
to serve:
lime wedges
fresh coriander, roughly chopped
2 tbsp coconut oil
1 medium red onion, finely diced
2 cloves of garlic, crushed
½ thumb-size of ginger, minced
¼ tsp chilli flakes, or to taste
1½ tsp mustard seeds
1 tsp cumin seeds
1 tsp ground turmeric
½ tsp cracked black pepper
1 large tomato, roughly chopped
480g / 2 cups split red lentils, soaked in water for at least 30 minutes & drained
1 x 400ml / 13.5oz tin of coconut milk
Start by soaking your lentils in water for 30 minutes. Not an essential step but will soften the lentils and allow them to cook faster.
Line a baking tray with baking paper, and heat the oven to 200°C / 392°F. Wash, peel and slice the carrots into large chunks. Toss in a mixing bowl with 2 tbsp of melted coconut oil, cumin seeds, fennel seeds and salt. Arrange on the baking tray and roast for 30 to 45 minutes, turning the pieces about halfway through, until the carrots start to feel tender and look caramelised.
While the carrots are roasting, you can get started on the dahl. Place a large pan on low heat and add the oil, onion, garlic, ginger, chilli, chopped tomatoes and all the spices. Stir to coat everything in oil and add a good pinch of salt. Leave for a couple of minutes or so to let the tomatoes breakdown and the spices toast.
Add in the lentils. Stir to combine before adding in 750ml / 3 cups of water. Leave on medium heat for about 15-20 minutes, stirring occasionally to make sure nothing sticks to the bottom of the pan. The lentils will start to soften and break apart to create a thick soupy texture.
In a shallow frying pan, heat the remaining coconut oil over medium heat. When it is hot, add the curry leaves and chilli flakes. When leaves start to crackle, add the coconut, and stir well. Cook for about 1 minute, or less if the coconut starts to brown quickly, then remove from heat. Toss the warm roasted spice-coated carrots into the coconut mixture, along with the freshly squeezed lime juice.
Finally stir the coconut milk to the dahl, letting it cook through for another few minutes. Season with salt to taste. If you want it to be more of a thinner soup consistency, simply add more water or coconut milk. Serve in large bowls along with a few spoons of coconut-coated carrot, extra lime and fresh coriander .
* You could replace the carrots with other seasonal root veg or squashes. For example, pumpkin, sweet potato or parsnip would also be delicious with this mix of spices and flavours.