Parsnips don’t feature very often in Indian recipes – but they should. Their sweetness works really well with curry spices, and adding chunks of parsnip to red lentil dhal provides an interesting contrast in texture.
Lentil and parsnip dhal
(serves 4)
- 1 Tb sunflower oil
- 2 onions, chopped finely
- 4 garlic cloves, minced
- 2 tsp turmeric
- 1 tsp chilli powder
- 200g red lentils
- 2 parsnips, diced
- 400ml coconut milk
- salt and pepper
- 4 Tb coriander, chopped
- In a heavy pot, heat the oil over a medium flame. Add the onion and sauté until softened.
- Add the garlic, turmeric and chilli powder and cook a couple of minutes more.
- Stir in the lentils and parsnips.
- Add two cups of water and bring to the boil. Reduce the heat a bit and simmer for 15-20 minutes until the lentils are tender, adding more water if necessary.
- Stir in the coconut milk, season to taste with salt and pepper, and warm through.
- Garnish with coriander and serve with basmati rice or chapatis.
Ten More Bites 
Looks (and sounds) really good!
Thank you!
Wow, I never thought of using parsnip in Indian dishes.. I have to try it next time. What a great idea!
Hope you like it — I think it really works!
Andrea, just to let you know, I’ve made this Parsnip Dhal last night and it was… DELICIOUS! I didn’t have coconut milk, but it didn’t spoil dish at all. I’ve chopped the parsnip so fine, that by the time lentil, parsnip and water all cooked together, it came into perfectly blended consistency! Who would’ve thought that parsnip can transform dhal completely.. Thank you again for the brilliant idea! 🙂
I’m so pleased you liked it – I love the way those textures combine too!