Parsnip Dhal


  • 500g parsnips, peeled & chopped into small chunks
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 2 tsp garam masala
  • 1 tsp fennel seeds
  • 1 tsp fenugreek seeds
  • 1 tsp black mustard seeds
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1 onion, peeled & finely diced
  • 1 carrot, peeled & finely diced
  • 4 garlic cloves, grated
  • thumb size piece of ginger, grated
  • 1 hot red chilli, finely chopped
  • 1 tin whole tomatoes
  • 1 x 400g tin puy lentils, drained
  • 1 x 400ml tin coconut milk
  • desiccated coconut, to serve
  • lime wedges, to serve


  • Heat some oil in a large pan and fry the diced onion for 2-3 minutes before adding the diced parsnip and cook for a further 10 minutes until browned and softened.
  • Add the carrot along with the garlic, ginger, chilli and spices to the pan and stir for a couple of mins. Next, add the tomatoes, lentils, coconut milk and simmer for 30 minutes.
  • Serve topped with a little desiccated coconut and lime wedges. Naan bread are the perfect accompaniment.

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