My ultimate comfort food… A big bowl of spicy dal served over a bed of brown rice. So hearty, fragrant, and warming, thanks to the wonderful spices such as turmeric, cumin, mustard seeds, and coriander. Now I normally make dal with just red lentils, onions, LOTS of garlic, tomatoes and spices, and sometimes will throw in a few potatoes. I learned that dish when my mother-in-law was visiting few years back. She made it for us and I was so blown away by the wonderful aroma and flavors that I asked her for the recipe. That classic dal is a popular dish in the south of Iran and now a staple in our home. Which reminds me that I have yet to share the recipe with you… (another addition to the to-do list 🙂

Now since I’m a sucker for variety and always excited to try new things, the moment I came across my friend Niki’s wonderful Carrot and Red Lentil Curry recipe I had one of those light bulb moments! Why not play around with the classic and modify it a bit by adding different veggies or make it sweeter by adding carrots and coconut milk?! YUM! The thought of coconut milk in stews and soups makes me drool every time.

So here is what I came up with. I just used the spices and veggies I had in the fridge. I encourage you to do the same, make it your own and have fun experimenting! What other ingredients do you think would go well in there? Let me know your thoughts and don’t forget to share your recreations with me on Instagram, Facebook, Snapchat or good ol’ email 🙂

Spicy Carrot Broccoli Dal Recipe

Serves 4-6

Ingredients

  • 1 tablespoon unrefined coconut oil
  • 1 onion, sliced or roughly chopped
  • 4 cloves garlic, grated or crushed
  • SPICES: 1 teaspoon each: mustard seeds, cumin, turmeric, garam masala, ground coriander, chili flakes
  • 3 tablespoons tomato paste
  • 6 carrots, sliced
  • 1 cup red lentils (best if soaked overnight- rinsed and drained)
  • 2 cups water (more if necessary)
  • 1 cup coconut milk
  • Unrefined sea salt and black pepper to taste
  • 1 head of broccoli, cut into florets
  • 1/4 cup cashew
  • Handful of cilantro or parsley

Directions

  1. Add coconut oil to the pot over medium-low heat, fold in onions, cover with lid and let them cook for about 5-7 minutes as you chop the carrots and get the ingredients ready
  2. Add the garlic, spices, tomato paste and carrots, and stir for 2-3 minutes to combine. Add a bit of water if necessary
  3. Fold in the red lentils, broccoli stems and water, cover the pot with the lid, bring to a boil, reduce heat to medium and let the lentils and carrots cook through, about 20-30 minutes (lentils will cook faster if they have been soaked overnight)
  4. Add coconut milk, sea salt and pepper and do a taste test to adjust seasonings
  5. Add broccoli florets and cook for 1-2 more minutes before removing the pot from heat
  6. Top with cashews and cilantro or parsley, and enjoy on its own or with a side of brown rice, quinoa, millet, etc.