Carrot and Potato Dal/Dhal/Daal
Carrot and Potato Dal/Dhal/Daal

Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, carrot and potato dal/dhal/daal. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Carrot and Potato Dal/Dhal/Daal Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, carrot and potato dal/dhal/daal. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Carrot and Potato Dal/Dhal/Daal is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Carrot and Potato Dal/Dhal/Daal is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook carrot and potato dal/dhal/daal using 17 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Carrot and Potato Dal/Dhal/Daal:
  1. Prepare yellow lentils (soaked up to 6 hours)
  2. Make ready Around 800ml of water or stock or a mixture
  3. Prepare ghee, butter, or cooking oil
  4. Take onion, finely chopped
  5. Prepare garlic, minced
  6. Take medium sized carrots
  7. Take medium sized potatoes
  8. Get tomato, small dice
  9. Get Salt
  10. Make ready Pepper
  11. Prepare ground turmeric
  12. Get Spices
  13. Get ground cumin, or cumin seeds
  14. Prepare ground coriander
  15. Take garam masala
  16. Get sprigs of curry leaves
  17. Prepare mustard seeds

Made in just one pan, you're going to love this recipe. 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. Dal also refers to Indian lentil soups which are important staple foods in South Asian countries, especially India.

Instructions to make Carrot and Potato Dal/Dhal/Daal:
  1. If you soak the lentils before hand for atleast an hour, it will significantly cut down on cooking time. Also rinse the lentils as you would rice to remove any dirt or small stones.
  2. My recommendation is to put the lentils in a pot to boil with your choice of water and/or stock while you prepare the rest. This will use your time more efficiently. Put lentils to boil and stir very occasionally to make sure there's no sticking. For the time being make sure the liquid covers the lentils and you can add more as needed.
  3. As the lentils boil, add the turmeric and skim off the foam.
  4. While the lentils are boiling, add your choice of cooking fat, (ghee, butter, or oil) to a frying pan and lightly colour the onions and toast the ingredients under the Spices section. Once you have a fragrant smell, add the tomato and garlic. If you like dry chillies, nows the time to add them.
  5. Once the ingredients are nice and toasty, add them to the boiling pot and give them a stir. Set the pot to simmer gently at this point.
  6. Taste the dhal for salt and pepper, and try one of the lentils, once it starts to soften, you can add the carrots, and when it starts to get really soft, you can add the potatoes. Make sure to stir occasionally.
  7. Add this point the dhal is ready when the potatoes and carrots are soft. Taste for seasoning. Some people lightly mash the lentils to give the dhal more body. You can mash to make the dhal thicker or add more liquid to make it thinner.
  8. Serve your dhal with rice, flat bread or any way you choose. Enjoy!
  9. You can add any other soft vegetables you have, like French beans, more tomatoes, chillies, or anything you like. Some people garnish with yogurt or sour cream. Some people like it spicy. Make it yours!

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. Dal also refers to Indian lentil soups which are important staple foods in South Asian countries, especially India. Masoor dal is actually a tiny red/orange lentil that cooks fast and doesn't require any soaking. Simmer until lentils are cooked to a thick consistency. Season the potato dhal with salt and cayenne pepper.

So that’s going to wrap this up with this exceptional food carrot and potato dal/dhal/daal recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!