Lentil and Parsnip Dhal


Andrea from the amazing Ten More Bites blog, of which I am a regular reader, recently posted her recipe of Lentil and Parsnip Dhal  which took me completely by surprise. For some reason I never ever thought of putting a parsnip in a curry. How wrong I was, because it’s a perfect fit for it, as the sweet flavour of parsnips goes very well with the Indian spices in this dish. From now on, I’ll never see the dhal in an old way again.

As soon as I saw Andrea’s recipe, I couldn’t wait to try it. I had all ingredients but coconut milk, however, I went ahead and made it without it. To compensate the lack of coconut milk, I added just more water and instead of chopping the parsnip finely, I used an electric chopper which gave me even finer consistency, so it made the dish much creamier. Also, I like to add in any curries 1 tablespoon of vinegar, which gives a dish a nice tangy kick.


(Original recipe came from Ten More Bites)


1 tablespoon sunflower oil

2 onions, chopped finely

4 garlic cloves, minced

2 teaspoons turmeric

1 teaspoon chilli powder

200g red lentils

2 parsnips, very fine chopped

About 500 water

salt and pepper

1 tablespoon vinegar (optional)

4 tablespoons coriander, chopped (optional)


1. In a heavy pot, heat the oil over a medium flame. Add the onion and sauté until softened.

2. Add the garlic, turmeric and chilli powder and cook a couple of minutes more.

3. Stir in the lentils and parsnips.

4. 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.

5. Stir in the rest of the water (but do add more if the consistency looks too dry), vinegar, season to taste with salt and pepper, and warm through.

6. Garnish with coriander and serve with basmati rice or chapatis.