Yumi’s Carrot Dhal

 Endless Possibilities with Yumi’s Carrot with toasted sesame

Serves 6-8


1 tbsp olive oil, plus 2 tbsp extra
2 tsp black mustard seeds
1 onion, finely chopped
2 cloves garlic, finely chopped
2 tsp finely chopped ginger
1 tsp ground turmeric
½ long, red chilli, finely chopped
1 cup split red lentils
2 potatoes, peeled and diced
1 x tub Yumi’s Carrot and toasted sesame dip
2 sprigs fresh curry leaves
Lime wedges and pappadums, to serve


  1. Heat 1 tbsp olive oil in a large saucepan over medium heat.  Add the mustard seeds and fry for 1 min until they pop and become fragrant.  Add onion and garlic and fry, stirring, for 3-4 mins until onion is opaque.  Add ginger, turmeric and chilli and fry for an extra minute.
  2. Add lentils and potato with 1L of water.  Bring to the boil then reduce heat to medium and cook for 30 mins until the lentils are very soft.  Stir through the Yumi’s Carrot with toasted sesame dip then cook for an extra 2 mins to heat through.
  3. Heat remaining oil in a small frypan, add curry leaves and fry 1 min until crispy.  Serve dhal topped with fried curry leaves, lime wedges and pappadums.
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