Masoor Dal with Roasted Carrots
Energetically warnming and light–a good spring balancing dahl.
Servings Prep Time
6people 60minutes
Servings Prep Time
6people 60minutes
  1. Heat the oven to 350 degrees. Melt some of the ghee in or add some oil to a roasting pan. Toss the chunks of carrots into the pan and sprinkle them with turmeric, salt and black pepper. Stir and shake the carrots in the pan to coat them with the ghee or oil and the spices. Put in the oven and roast until soft–about 30 to 40 minutes.
  2. Meanwhile, melt some ghee in a large soup pot. Add the cumin seeds and let them turn slightly golden. Add the ginger and sautĂ© until you start to smell it’s fragrance. Add a pinch or two of the red pepper and the coriander. Immediately afterwards, add the masoor dal and stir it so that it get’s coated with the fat/oil and spices. Add the broth or water/boullion cube and turn up the heat so that you can bring the mixture to a boil.
  3. Once it boils, turn it down and simmer. Masoor dal cooks pretty fast, so it should be done in 20 to 30 minutes.
  4. Meanwhile, when the carrots are finished roasting, take them out to cool for a little bit. When they are cool enough to handle, take them out of the pan and add them to the cooked masoor dal. Take the pot of dal and carrots off the stove and set it on a potholder. If you have an immersion blender than you can immediately blend the mixture until creamy. If you have a regular blender, wait a bit until the mixture has cooled. When it is cooled down, blend the mixture in batches and pour back into the pot.
  5. Put the pot back onto the stove and heat it back up. Add salt and black pepper to taste and adjust the spices.
  6. If you’d like you can change out the spices–instead of ginger you could use garlic and onions and use thyme instead of coriander.