Drain the lentils and put on with water, bay leaves and half of the carrots and cook for thirty minutes. If necessary, add more liquid.
Steam the rest of the carrots in salted water for seven minutes, keep warm.
Heat ghee and roast spices briefly. Mix with the cooked dhal. Remove bay leaves and crush dhal.
Mix with carrots and herbs and season with salt and freshly ground pepper. Whip the cream and bring to the table with it.
Tip: Asafoeetida is a spice powder from Southeast Asia. It has a garlicky fragrance and is usually combined with ginger, cardamom and rock salt. If you like it and can tolerate it, you can just as well use garlic instead of this spice.
Tip: Always use aromatic spices to refine your dishes!
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