Carrot Dhal

Ingredients:
250g of red lentils, 1l vegetable stock or water, 2-3 bay leaves, 250g of grated carrots, ½ tbsp. of ghee, 1 tsp. of curcuma, 1 small pinch of black pepper, 1 small pinch of ginger powder, 1 pinch of nutmeg, 2 pinches of asafoetida, 1 tsp. of Vata – Churna, 1 tbsp. respectively of finely chopped fresh parsley and basil, salt, pepper, 4 tbsp. of cream.

Preparation:
Combine and cover the steeped lentils with ¾l of stock or water, bay leaves and half of the carrots. Cook for 1 hour, adding more liquid as required. Allow the rest of the carrots to stew in ¼l of stock for 7 minutes, to keep warm. Heat the ghee and roast the spices in it. Combine with the cooked Dhal. Remove the bay leaves and conservatively purée the Dhal. Mix with potatoes and herbs, salt and pepper for flavour. Serve in a bowl with a sprinkling of the remaining herbs and whipped cream on top.

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