Recipe: Perfect Carrot and Potato Dal/Dhal/Daal

Carrot and Potato Dal/Dhal/Daal. Garam masala: best known of the ground, aromatic Indian spice mixtures, containing no turmeric. Ghee: clarified butter, regarded in India as the purest food Masala dosai: ground rice or semolina and lentil pancake filled with potatoes and onion, served with spicy coconut chutney. After soaking Moong Dal will be double in volume.

Dal (also spelled daal; pronunciation: [d̪aːl]) is a term used in the Indian subcontinent for dried, split pulses (that is, lentils, peas, and beans) that do not require pre-soaking. India is the largest producer of pulses in the world. The term is also used for various soups prepared from these pulses. You can cook Carrot and Potato Dal/Dhal/Daal using 17 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Carrot and Potato Dal/Dhal/Daal

1. Prepare 200 g of yellow lentils (soaked up to 6 hours).
2. It's of Around 800ml of water or stock or a mixture.
3. You need 1 tablespoon of ghee, butter, or cooking oil.
4. It's 1 of onion, finely chopped.
5. Prepare 3 cloves of garlic, minced.
6. You need 2 of medium sized carrots.
7. It's 3 of medium sized potatoes.
8. You need 1 of tomato, small dice.
9. You need of Salt.
10. Prepare of Pepper.
11. You need 1 teaspoon of ground turmeric.
12. It's of Spices.
13. You need 1 teaspoon of ground cumin, or cumin seeds.
14. Prepare 1/2 teaspoon of ground coriander.
15. Prepare 1/2 teaspoon of garam masala.
16. Prepare A few of sprigs of curry leaves.
17. Prepare 1 tablespoon of mustard seeds.

The BEST Red Lentil Dahl (dhal, dal, daal)! I've tweaked and changed this dal recipe over the years and I've finally settled on this combination as my absolute favourite. It's comfort food at it's finest. The dal was awesome, as was the naan.

Carrot and Potato Dal/Dhal/Daal step by step

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!.

This would make a great appetizer. The carrot salad was good but I probably won't make it again. I agree that making the carrot salad is a little time consuming and next time, I'll just shred them instead of creating the ribbons. Transfer the dals to the pressure cooker along with sauted tomato,carrot with You can even add ghee while tempering. The consistency should be semi thick like our dal tadka.