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Carrot Dahl Recipe

Carrot Dahl Recipe

Dahl (daal, dal????) has never been at the top of my must cook list.  It never seems to look terribly appealing.  I gave it a try on “one of those days” where you get part way through the day and realise that your dinner plan is flimsy at best. My approach to those days is to firstly visit the garden, and secondly to start pulling things out of the pantry.  So…. you guessed it, there were carrots ready to harvest in the garden and an unopened bag of Chana Daal in the pantry. I was feeling adventurous so decided to give it a try.

I had no idea how long to cook it or how much liquid would be required, the package did not indicate either. I turned to my friend Google and came across this great article where the author tested numerous recipes and processes for cooking it. Her conclusion was to cook it slowly for a long time to achieve a creamy consistency. That sounded good to me…..and it was,  it was very good.

Carrot Dahl Recipe
Prep time
Cook time
Total time
Carrot Dahl. A fresh vegetarian recipe, made with pantry staples and freshened with home grown carrots. Cooked slowly until smooth and creamy.
Cuisine: Vegetarian
Serves: 4
  • 1 cup Chana Daal - rinsed
  • 7 cups of water
  • handful of fresh thyme leaves
  • 2 fresh bay leaves (or dried if you do not have access to fresh ones)
  • 1 tablespoon coconut oil
  • 2 garlic cloves
  • 1 small piece of ginger - grated
  • 1 shallot - finely sliced
  • 2 carrots grated ( 1 and ¾ cup)
  • 1 teaspoon paprika
  • ⅓ cup white wine
  • generous pinch of salt
  • Greek Yogurt to serve
  1. Add the rinsed Daal to the water with thyme and bay leaves and bring the pot to boil
  2. Use a scoop to remove any scum that surfaces
  3. Reduce to a low simmer
  4. To a pan add the coconut oil, garlic, ginger and shallots and heat until softened. Remove from the heat and set aside
  5. When ¾ of the water has been absorbed and the daal has started to break down, add the carrot, paprika and wine and stir
  6. Continue to simmer until the water is almost entirely absorbed, stirring frequently
  7. Add the garlic, ginger and shallots and a generous pinch of salt and stir through
  8. Serve with a dollop of yogurt and a sprinkle of paprika if desired.
Cook time may be +5-10 min depending on the simmer level. The resulting texture of the daal should be broken down
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