Quick Carrot Dal

by Akshaya Murali

This is inspired from Anna Jones cookbook. The Modern Year’s cook. The book is brimming with great ideas for a weeknight and we love this recipe from it. We have modified it to use our House Gold Masala.


  • 1 tablespoon Coconut or vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 2-3 clove garlic, minced 
  • 1 green chilli, finely chopped
  • 1 inch piece ginger, grated
  • 1 onion, finely chopped
  • 11/2 teaspoon House Gold Masala
  • 1 cup (200 g) red lentils, washed and drained
  • 1 x 400 ml can of coconut milk 
  • 600 ml veg stock or water
  • 2 large carrots, peeled and grated
  • Salt (to taste)
  • 2 handfuls of spinach (optional)
  • Juice of 1 lemon

For the pickle

  • 1 inch piece ginger, grated
  • 1 green chilli
  • 1 lemon
  • Handful of radish, grated
  • 1 tablespoon nigella seeds
  • 1 tablespoon white wine vinegar
  • 1 teaspoon honey or maple syrup
  • Freshly chopped coriander
  • Salt (to taste)


    1. In a large saucepan, heat oil to medium heat. Add mustard seeds and cumin seeds. When mustard seeds pop, add garlic, chilli, ginger and onions and sauté till everything is fragrant for about a couple of minutes. 
    2. Add House Gold Masala and mix for another 30 seconds.
    3. Add red lentils, coconut milk and stock to the pan and bring to a simmer, then turn the heat down and bubble for 25-30 minutes. 
    4. Add the grated carrots and salt into the pot. 
    5. While the dal is cooking, make the pickle. Add all the pickle ingredients to the bowl and a good pinch of salt. Mix well.
    6. To finish the dal, take it off the heat, then stir in the spinach (if adding). Stir in freshly chopped coriander and lemon juice.
    7. Pile into bowls and top with the radish pickle and brown basmati.