Warm and hearty

FENNEL AND PARSNIP TARKA DAL

INGREDIENTS

200g red split lentils; 1tsp ground turmeric; 2 bay leaves; 1L vegetable stock; 1 large parsnip, peeled and cut into 5cm long batons; 2 fennel bulbs, tops and roots cut off, outer layer peeled with a vegetable peeler, then diced; 1tsp vegetable oil; 1tsp cumin seeds; ¾tsp salt; 75g coriander, leaves only, finely chopped; 35g flaked almonds, toasted.

1tsp vegetable oil; 1tbsp mustard seeds; 1tsp fenugreek seeds; 1tbsp cumin seeds; pinch of asafoetida – optional; 1 red onion, finely chopped; 5cm ginger, finely chopped; 2 green chillies, deseeded and finely chopped; 2 large tomatoes, diced; 1tsp chilli powder

METHOD:

1. Preheat the oven to 200°C, then put the lentils, turmeric, bay leaves and stock in a large pan over medium heat. Bring to the boil, then reduce to a simmer, cover and cook for about 30 minutes.

2. In a bowl, mix the fennel and parsnip with the oil, cumin and a quarter of a teaspoon of the salt. Tip onto a baking tray and roast for 25-30 minutes, or until tender.

3. Temper the spices: Place a non-stick frying pan on medium heat. Pour in the oil. When it’s hot, fry the mustard, fenugreek, cumin seeds and asafoetida until they’re fragrant, the mustard seeds ‘pop’ and the pungent aroma of the asafoetida starts to subside.

4. Add the onion, ginger and chillies, and fry until the onion is soft and translucent. Pour in the diced tomatoes and chilli powder, and cook for a further three to four minutes until the tomatoes have softened.

5. When the lentils are creamy and ready, season with the remaining half teaspoon of salt. Pour over the tempered spices and oil, then add the roasted fennel and parsnip, and mix well.

6. Garnish with coriander leaves and flaked almonds, and serve with naan breads, rice or chapattis