- Heat the oil in a large pan over a medium-high heat, then add the curry leaves, lemongrass and star anise. Add the onion and cook for 5-6 mins until softened, then stir in the garlic and cook for 2 more mins.
- Add the spices, tomato purée, lentils and salt, stirring briefly to combine. Add the chopped carrots, coconut milk and fill the empty coconut milk tin twice with tap water. Simmer gently for 20–25 mins until the lentils are tender.
- Stir in the tamarind and adjust the seasoning.
- To make the quick parathas (see our tip below about freezing), flour your work surface and divide the pastry into approx 60g pieces. Roll each piece into a ball, dust with flour, and roll out to 18-20cm rounds.
- Cook the parathas in a hot pan for 1½ mins, flipping every 30 secs, until golden and cooked through.
- Ladle the dal into bowls, top with crispy chilli oil and serve with the warm parathas.
Tip: This recipe pairs perfectly with Seema's tofu and spinach murtabaks
Freezing and defrosting guidelines
You can freeze the uncooked and cooked parathas. To freeze the uncooked parathas, place the rolled-out parathas between sheets of greaseproof paper and place in a freezer bag. You can also freeze the cooked parathas. To cook, reheat from frozen in a hot pan. Brush with a little oil to prevent sticking. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more recipes from the Tesco Kitchen
As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.