Double-dhal with carrot and raita salad

Name: Double-dhal with carrot and raita salad recipe
Yield: 4
Ingredients: 1 tbsp olive or vegetable oil; 1-2 garlic cloves, sliced; 1 tbs curry powder; 2 tsp cumin seeds; 200g red lentils, rinsed; 800ml vegetable stock or water; 400g tin Puy, beluga or green lentils, drained then rinsed, or 250g cooked lentils; 1 tsp garam masala (optional); 2 medium crisp apples; A handful of mint leaves, shredded; 1/4 cup (70g) natural yoghurt; 1/4 tsp finely grated garlic; 400g carrots, coarsely grated; 2 long green onions, trimmed, thinly sliced (optional); Juice of 1 lemon; 2 tbs extra virgin olive oil

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by Hugh Fearnley-Whittingstall

Feb 15, 2021

This is an edited extract from Eat Better Forever by Hugh Fearnley-Whittingstall (Bloomsbury, $45).

Dhal

1 tbsp olive or vegetable oil
1-2 garlic cloves, sliced
1 tbs curry powder
2 tsp cumin seeds
200g red lentils, rinsed
800ml vegetable stock or water
400g tin Puy, beluga or green lentils, drained then rinsed, or 250g cooked lentils
1 tsp garam masala (optional)

Raita salad

2 medium crisp apples
A handful of mint leaves, shredded
1/4 cup (70g) natural yoghurt
1/4 tsp finely grated garlic

Carrots

400g carrots, coarsely grated
2 long green onions, trimmed, thinly sliced (optional)
Juice of 1 lemon
2 tbs extra virgin olive oil

Method

1.

Place a large saucepan over a medium heat. Add the oil, sliced garlic, curry powder and cumin seeds. Cook gently for a couple of minutes, stirring often.
2.

Before garlic browns, add rinsed red lentils, pour in stock or water and bring to a gentle simmer. Cook, uncovered, for 20–25 minutes or until lentils have broken down into a purée and the dhal is nice and thick. Stir the dhal regularly – ideally with a small whisk to help the lentils break down. If it gets too thick, add a splash of water.
3.

While the dhal is cooking, prepare the raita salad. Quarter, core and thinly slice apples. Place in a bowl with the cucumber, mint, yoghurt and garlic and turn gently together. In a second bowl, combine the grated carrots with the spring onions, if using, and the lemon juice and olive oil.
4.

Once the dhal is cooked, stir in tinned or pre-cooked lentils and cook for another minute or two, then season to taste with a pinch of salt and a twist of pepper. Stir in garam masala, if you like. Transfer dhal to a warm serving dish. Take it to the table with the grated carrot mix and the raita salad, and get everyone to help themselves.