Parsnip, carrot and red lentil dal

Method

1. Heat 1 tbsp oil (or ghee) in a large saucepan. Add the onion with a pinch of salt and cook for 5 minutes until starting to soften. Meanwhile, use a peeler to shave thin ribbons of roughly half a parsnip and half a carrot and set aside, then cut the rest into 3cm chunks. Add the chunks of parsnip and carrot to the onion, along with the ginger and garlic. Cook, stirring regularly, for 3-4 minutes.
2. Stir in the lentils, coconut milk, a canful of water, the turmeric and garam masala, then bring to the boil. Cover and simmer for 20 minutes until the lentils are soft. Meanwhile, cook the rice according to the packet instructions.
3. Heat the remaining 1 tbsp oil in a medium frying pan and add the mustard seeds and curry leaves with a pinch of salt. Once hot and sizzling, add the finely sliced parsnip and carrot. Cook for a few minutes until the vegetables are crisp and tender. Serve the lentil curry with rice, then pour over the spiced crispy veg oil.