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Roasted Carrot Dal

Roasted Carrot Dal

with Cumin Spiced Chapatis

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A dal is a delicious way to enjoy a large dose of veggies for dinner. This dal is made with lentils, spinach and delicious chantenay carrots. These little carrots are packed full of flavour and nutrients, and are a tasty addition to this Indian dish. As if this wasn't enough, we have also included cheat's chapatis, which make the best little shovels to scoop up your dal!

Allergens:MustardCelerySulphitesCereals containing GlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Mixed Chantenay Carrots

1.5 tsp

Poudre de Colombo


1 unit(s)

Echalion Shallot

2 clove


1 bunch(es)


1 tsp

Cumin Seeds

150 grams

Red Split Lentils

½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing Gluten)

1 bag(s)

Baby Spinach

½ pot(s)

Greek Style Yoghurt


Not included in your delivery

400 milliliter(s)


2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2678 kJ
Energy (kcal)640 kcal
Fat13.0 g
of which saturates4.0 g
Carbohydrate97 g
of which sugars17.0 g
Protein33 g
Salt3.35 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Remove the ends from the carrots (no need to peel!) and halve lengthways (if there are any bigger carrots, cut them into quarters!). Pop the carrots on a baking tray. Drizzle over a glug of oil and season with a good pinch of salt. Sprinkle on two-thirds of the poudre de colombo, mix well, then roast on the top shelf of your oven until soft, 25-30 mins. Turn halfway to make sure they cook evenly.


Meanwhile, halve, peel and thinly slice the shallot into half moons. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Heat a large saucepan over medium heat and add a splash of oil. Add the shallot and a pinch of salt. Cook until soft, 3 mins, then add half the garlic and half the cumin seeds. Cook for 1 minute more, then stir in the remaining poudre de colombo and the red lentils.


Add the water (see ingredients for amount), bring to the boil, then stir in the stock pot. Make sure it is dissolved, reduce the heat and simmer gently for around 20 mins. Tip: If the mixture starts to look a little dry, just add a splash more water.


Heat a frying pan over medium heat and add the remaining cumin seeds. Cook for 1 minute, then add the olive oil (see ingredients for amount). Stir in the rest of the garlic, cook for 2 mins, then pour the flavoured oil into a small bowl.


Wipe your frying pan with some kitchen paper, then pop it back on high heat. When the pan is hot, dry-fry the tortillas for 30 seconds on each side. You want the tortillas to char slightly, so keep an eye on them. Transfer each tortilla to a plate making a chapati pile and drizzle some of the flavoured oil over each one as you go. Cover with some foil to keep warm.


When the lentils are cooked, add the baby spinach to the pan and stir it through to wilt it. Check the seasoning and add more salt and pepper if needed. Spoon the dal into bowls and top with the roasted carrots. Finish with a dollop of greek yoghurt, a sprinkling of coriander and serve with the chapatis on the side. Yum!