Dhal with carrots in garam masala

• red lentils↗75g g
• garlic clove↗1

  peeled

• salted butter↗knob of
• carrot↗2

  sliced into strips

• rapeseed oil↗1 tbsp tbsp
• garam masala↗½ tsp tsp
• nigella seeds↗1 tsp tsp

  (kalonji, optional)

• Greek yogurt↗1 tsp tsp

Step-by-step instructions

1. 1

   Cook the lentils in 500 ml water together with the garlic clove for about 20 minutes, until the lentils are soft. Remove the garlic, crush it and return it to the lentils along with the butter. Season to taste. The mixture should be spoon‑thick, like a thick soup – continue simmering if it is not thick enough.

2. 2

   Place the carrots in a pot, add enough water to just cover them, bring to a boil and simmer over low heat until the carrots are soft, about 8–10 minutes. Drain the water, then toss the carrots with the oil and garam masala. Transfer to a pan and fry until the carrots begin to brown, then add the nigella seeds (kalonji) if using, and fry for another minute.

3. 3

   Serve the dhal in a bowl together with the yogurt and carrots, sprinkling the remaining spices and pan oil on top.