This classic South Asian delicacy is an exotic treat that delivers flavour and nutrients in abundance. Serve this take on a fiery dhal during the long, cold nights of winter — it’s the perfect comfort food!
Parsnip Lentil and Coconut Dhal with Carrot Salad and Crispy Parsnip
- 4 shallots, chopped finely
- 1 garlic clove, minced finely
- 1 tsp olive oil for drizzle
- 1 tsp mustard seeds
- 1 tsp garam masala
- 1 tsp dried chilli flakes (add more for more of a spicy kick)
- 4 small curry leaves
- 5 medium-size parsnips, peeled and chopped evenly
- 100g split red lentils
- pinch salt
- pinch pepper
Over a medium heat, sweat the onion and garlic in a drizzle of olive oil.
Add all the spices and continue to cook for two minutes. Be careful not to burn the mixture.
Add the parsnip and lentils to the saucepan, and quickly add the whole tin of coconut milk.
Add a little vegetable stock if you need additional liquid.
Season with salt and pepper, and cook until the parsnip and lentils are soft.
Allow to cool to room temperature
Carefully pour the mixture into the cup of your blender and PULSE until smooth.
I topped my dhal with a carrot, onion, chilli, coriander and coconut salad. I also added deep-fried, crispy parsnip strips. Use a peeler to make the strips, and deep fry in vegetable oil until golden and crispy.