Roasted Celeriac Red Lentil Dal | Creamy Indian One-Pot Dish

Peel the celeriac and cut it into small cubes of about 1.5 cm. Peel the onion, garlic, and ginger, then finely chop them. Rinse the red lentils thoroughly in a sieve under cold running water, then let them drain.

In a deep frying pan or cast-iron pot, heat 1 tablespoon of coconut oil over medium-high heat. Add the diced celeriac with a pinch of salt and fry for 6-8 minutes, stirring occasionally, until it gets a nice golden-brown, caramelized crust. Then transfer to a bowl and set aside.

Add the remaining 1 tablespoon of coconut oil to the same pot, then sauté the onion for 3-4 minutes until translucent. Stir in the chopped garlic and ginger, then fry for half a minute until wonderfully fragrant.