Carrot Dal Recipe – Easy Indian Carrot & Lentil Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Carrot Dal Recipe – Easy Indian Carrot & Lentil Stir-Fry

Hey everyone! If you’re looking for a comforting, flavorful, and surprisingly easy Indian dish, you have to try this Carrot Dal. It’s a simple stir-fry packed with goodness, and it’s become a regular in my kitchen – especially on those weeknights when I want something healthy and satisfying without spending hours cooking. I first stumbled upon a version of this at a friend’s place, and I’ve been tweaking it ever since to make it just perfect.

Why You’ll Love This Recipe

This Carrot Dal is more than just a quick meal. It’s a beautiful blend of textures and tastes. The sweetness of the carrots plays so well with the earthy lentils and warm spices. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and even add other veggies. It’s a fantastic way to sneak in some extra nutrients, and honestly, it just feels like a warm hug in a bowl!

Ingredients

Here’s what you’ll need to make this delicious Carrot Dal:

• 2 tablespoons oil
• ½ teaspoon chana dal (split chickpeas)
• ½ teaspoon urad dal (split black lentils)
• ½ teaspoon cumin seeds
• 4-5 curry leaves
• 1 medium onion, finely sliced
• ½ teaspoon ginger-garlic paste
• 4 carrots, sliced
• Salt to taste
• ½ teaspoon red chilli powder (adjust to taste)
• ½ teaspoon turmeric powder
• ½ teaspoon roasted coriander seeds powder
• 1 tablespoon fresh coriander leaves, chopped

Ingredient Notes

Let’s talk about a few key ingredients!

• Chana Dal & Urad Dal: These two lentils are the base of so much Indian cooking. They add a lovely nutty flavour and a wonderful texture to the dal. Don’t skip them if you can help it!
• Roasted Coriander Powder: This is a game-changer. Roasting the coriander seeds before grinding them gives the powder a much deeper, more aromatic flavour. You can buy it pre-made, but if you’re feeling ambitious, toasting your own seeds is so worth it. It really elevates the whole dish.
• Curry Leaves: If you can find fresh curry leaves, definitely use them! They have a unique citrusy aroma that adds so much to Indian dishes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a non-stick pan over medium heat. Add the chana dal and urad dal and sauté for about 10 seconds – you just want them to get slightly toasted.
2. Now, add the cumin seeds and let them crackle. This usually takes just a few seconds. Then, toss in the curry leaves and sauté briefly until they become fragrant.
3. Add the sliced onions and cook until they turn translucent. This should take around 3-5 minutes.
4. Stir in the ginger-garlic paste and sauté until the raw aroma disappears, about a minute.
5. Add the sliced carrots. Mix well to coat them with the spices, then cover the pan and cook on low heat for 10-15 minutes, stirring occasionally, until the carrots soften.
6. Add the salt, red chilli powder, turmeric powder, and roasted coriander powder. Mix everything thoroughly to ensure the spices are evenly distributed.
7. Cook uncovered for another 5 minutes on low flame, stirring occasionally, until the dal is heated through and the flavours have melded together.
8. Finally, garnish with fresh coriander leaves and serve hot with chapati or rice!

Expert Tips

• Don’t overcrowd the pan. If you’re making a larger batch, cook in stages to ensure the carrots cook evenly.
• Adjust the spice level to your preference. Start with less chilli powder and add more if you like it spicier.
• A pinch of garam masala at the end can add a lovely finishing touch.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: My family loves a bit of heat, so I usually add a full teaspoon of chilli powder. But for a milder version, stick to ¼ teaspoon or even omit it altogether.
• Regional Variations: My friend from South India suggested adding a pinch of asafoetida (hing) along with the cumin seeds for a more authentic South Indian flavour. If you’re from North India, a dollop of ghee at the end is a delicious addition.

Serving Suggestions

This Carrot Dal is fantastic on its own with a side of warm chapati or roti. It also pairs beautifully with steamed rice and a dollop of yogurt. Sometimes, I like to serve it with a simple cucumber raita for a cooling contrast.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It might thicken up a bit when refrigerated, so you can add a splash of water while reheating.

FAQs

• Is this dal best served immediately? While it’s best enjoyed fresh, it tastes great as leftovers too!
• Can I use pre-cut carrots? Absolutely! It will save you some prep time.
• What type of oil is best for this recipe? You can use any neutral-flavored oil like vegetable oil, sunflower oil, or canola oil. I often use groundnut oil for a more authentic flavour.
• Can I add other vegetables? Definitely! Peas, beans, or potatoes would all be delicious additions.
• How can I adjust the consistency of the dal? If you prefer a thinner dal, add a little water while cooking. If you like it thicker, cook it uncovered for a longer period.

Enjoy! I really hope you give this Carrot Dal a try. Let me know what you think in the comments below. Happy cooking!