Ginger Carrot Dal

When I’m low on fresh vegetables, I often turn to dal because it’s easy, nutritious, filling and tasty. This version is no exception and goes well with brown rice or naan bread.

Ginger Carrot Dal

  • 1 small onion, diced
  • 1 large clove garlic, minced
  • 1 cup finely chopped carrots
  • 1 1/4 tsp cumin seed
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp turmeric
  • 1 1/2 tsp minced fresh ginger
  • 1/2 cup dry red lentils
  • 1 1/4 cups water

Add a thin layer of water to a small saucepan and cook onion, garlic, carrots, cumin, coriander, turmeric and ginger on medium heat for 6-7 minutes. Add lentils and water and increase heat. Once boiling, reduce heat to low, cover and simmer for 15 minutes. Serves 2.

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