Quick carrot dhal from The Modern Cook's Year: Over 250 Vibrant Vegetable Recipes to See You Through the Seasons (page 46) by Anna Jones

  • spinach
  • carrots
  • coriander leaves
  • ground cinnamon
  • coriander seeds
  • fresh ginger
  • honey
  • lemons
  • red lentils
  • nigella seeds
  • coconut oil
  • red onions
  • turmeric
  • green chillies
  • black mustard seeds
  • tinned coconut milk
  • vegetable stock
  • radishes
  • yoghurt
  • cooked brown basmati rice
  • poppadoms
  • cumin seeds
  • EYB Comments

    Can substitute vegetable oil for coconut oil, and agave nectar for honey.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for coconut oil, and agave nectar for honey.

  • elnicky on February 09, 2019

    Pretty bland, but the pickle saves it and makes it a decent eat.

  • Silverscreensuppers on December 23, 2018

    Liked the use of carrots in this dhal but it was a bit mild for my taste - admittedly I didn’t have time to make the radish accompaniment. Nice if you like a milder curry flavour to your dishes.

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