Dhal with garam masala carrots
By Lulu Grimes
If you're looking for a budget vegetarian meal for one, look no further than this delicious dhal topped with spicy carrots. It's healthy and low-calorie too
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Prep:5 mins
Cook:20 mins
- Serves 1
- Easy
Nutrition per serving
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kcal 475
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fat 19g
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saturates 4g
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carbs 51g
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sugars 10g
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fibre 10g
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protein 20g
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salt 0.3g
Ingredients
- 75g red lentils
- 1 garlic clove, peeled
- knob of salted butter
- 2 carrots, cut into batons
- 1 tbsp rapeseed oil
- ½ tsp garam masala
- 1 tsp nigella seeds (kalonji, optional)
- 1 tsp Greek yogurt
Method
Cook the lentils in 500ml water with the garlic clove for around 20 mins until the lentils are tender. Fish the garlic clove out, crush it and stir it back into the lentils with the butter. Season well. It should be spoonable like a thick soup – keep simmering if it’s not thick enough.
Put the carrots in a pan, just cover with water, bring to the boil and simmer until just tender, about 8-10 mins. 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.
Serve the dhal in a bowl with the yogurt and carrots, with the remaining spices and oil from the pan on top.
