Carrot Dahl Recipe
August 22, 2014
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.
Cook time may be +5-10 min depending on the simmer level. The resulting texture of the daal should be broken down
Are you a fan?
Stay up to date with the latest by following Kyrstie on social media.