Carrot Coriander Dhal Recipes

Steps:

• 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.

Steps:

• Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 mins until softened.
• Stir in 1 tsp ground coriander and 1 chopped potato, then cook for 1 min.
• Add the 450g peeled and chopped carrots and 1.2l vegetable or chicken stock, bring to the boil, then reduce the heat.
• Cover and cook for 20 mins until the carrots are tender.
• Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.

Steps:

• Place the carrots, onion, vegetable broth and cilantro into a large saucepan. Bring to a boil, and cook until the carrots are tender, about 10 minutes. Remove from heat and allow to cool slightly.
• Puree the soup until smooth, using a blender or food processor. Reheat before serving if necessary.

Steps:

• Melt the butter in a large skillet over medium-high heat. Add the coriander seeds and toast 30 seconds. Add the carrots, then stir in the orange and lime juice, brown sugar, 1/4 cup water, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then cover and reduce the heat to medium low. Simmer, stirring occasionally, until the carrots are almost tender, 13 to 15 minutes.
• Uncover, increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes. Transfer to a platter and sprinkle with the cilantro.
• Photograph courtesy Anna Williams

Steps:

• Heat oil in pressure cooker. Add onion and soften.
• Add garlic, ginger and ground corainder. Cook for a minute.
• Add all other ingredients.
• Bring to boil and lock lid in place.
• Cook for 6 minutes.
• Release pressure.
• Blend until quite smooth.
• Check seasoning and garnish with fresh coriander.