A delicious serendipitous curry creation!
Perfect for the last of the winter carrots (or anytime really) when a hearty, filling daal with a decent heat, yet creamy taste hits all the best belly filling taste buds
Ingredients
- 2 cups mung daal (washed until the water runs clear)
- Equiv 2 cups chopped carrot
- 1 large onion, chopped
- 2 tsp crushed garlic
- 2 tsp grated ginger
- 2 red chillies (best with decent heat that then gets tamed with coconut cream)
- 2 tbsp madras masala paste (I make my own, but bought paste or hot curry powder are good too)
- 1 tbsp ground coriander
- 2 tsp salt
- 3-4 tbsp equivalent coconut cream block or powdered coconut cream
- Fresh coriander to serve
Method
- Place daal and chopped carrot into a pan to strong simmer with approx 5 cups water whilst you make the spice mix
- Saute chopped onion slowly to soften and enrich the flavour (use half;half water & lemon juice, or a neutral oil / ghee)
- Add garlic, ginger and sliced chillies (seeds in is best, but moderate to your palate)
- Once fragrant add dry spices until all spices release fragrance
- Tip onion spice mix into the daal & carrot
- Add salt
- Simmer together until carrots and daal are tender / soft
- Place the first tbsp coconut cream block into the daal and stir until melted through
- Taste to evaluate the heat
- Repeat as required to get the heat to creamy sweet balance to your liking
Serve
With fresh coriander if available, roti +/- basmati rice (brown basmati is best for flavour and nutrients), and a tangy onion, apple chutney to counter the creamy daal and get your 6 tastes into this meal.
