Red Lentil Sweet Potato Dal
Dal, or anything red lentil based for the matter, is one of my weeknight go-tos. Plus, the little one loves shoving fistfuls of dal into and around his face. Dals are super easy to make and can be adapted to include a wide range of ingredients. Serve it plain over rice or with a side of naan, spicy potatoes, saag paneer and topped with a green tomato chutney.
Adapted from Nigella Lawson
Yield: 4 servings
Total cook time: 45 minutes
Ingredients
2 tbsp vegetable oil or coconut oil
1 onion, small diced
1 medium sweet potato, large diced
1" ginger, minced
2 garlic cloves, minced
1 Thai or bird's-eye red chili, minced
1 cup red lentils
2 tsp ground coriander
2 tsp ground cumin
2 tsp turmeric
1 tsp ground ginger
1 can diced tomatoes
4 cups vegetable broth
Salt, to taste
1/2 can coconut milk
3 tablespoons chopped cilantro
Directions
In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and vegetable broth. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. If dal is too soupy, increase heat and cook for a little longer. During the last 5 minutes of cooking, stir in the half can of coconut milk.
To serve, sprinkle with chopped cilantro. Serve hot. Optional serving ideas: over rice, with a side of naan, topped with a green tomato chutney.
