Reference to Serving Yummy Carrot and Potato Dal/Dhal/Daal

Hoping to dine Carrot and Potato Dal/Dhal/Daal a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This site is going to help you with useful procedures on cooking a Carrot and Potato Dal/Dhal/Daal like a famous chef made.

We hope you got insight from reading it, now let's go back to carrot and potato dal/dhal/daal recipe. You can cook carrot and potato dal/dhal/daal using 17 ingredients and 9 steps. Here is how you do it.

To make an unforgettable Carrot and Potato Dal/Dhal/Daal, below are the components required:

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

After readying the materials, next you are good to make your 5-star Carrot and Potato Dal/Dhal/Daal by following the procedures on this section:

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!.

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. Adding raw jeera crushed gives a great flavour. So many different Indian foods are made with lentils. From kichidi (simple rice and lentils) to soups, flat breads and even some Maggie noodles (think Ramen noodles) are made from lentils.

Recipe : Carrot and Potato Dal/Dhal/Daal

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