Description
This sweet potato and red lentil dahl is super comforting. It’s rich, creamy, and packed with flavor. Perfect for when you want something cozy and delicious without a lot of fuss. Trust me, you’ll be making this one on repeat!
Ingredients
Units
Scale
- 4 tbsp of sunflower oil
- 1/2 tsp of mustard seeds
- 1/2 tsp of fennel seeds
- 1 onion, minced
- 3 garlic cloves, grated
- 1 inch of ginger, grated
- 1 green chilli pepper, finely chopped
- 1 tsp of ground coriander seeds
- 1 tsp of ground cumin
- 1/2 tsp of ground turmeric
- 1 tsp of smoked paprika
- 2 tbsp of tomato paste
- 1 medium tomato, diced
- 2 medium purple sweet potatoes, chopped
- 1 cup of red lentils, dry
- Hot water (enough to cover all the ingredients)
- 1 tsp of garam masala
- 3 tsp of salt
- 3 tbsp of coconut cream
- 12 gr of fresh cilantro, chopped
- Unsweetened soy yogurt, to serve
- lime juice, optional, to serve
Instructions
- Pour the vegetable oil into a pot and set it under medium heat, allowing the oil to heat up (see note).
- Add the mustard and fennel seeds to the hot oil and allow them to sizzle and start popping.
- Once the popping sound gets a bit more intense, add the onion and sauté until it softens and develops a golden color.
- Add the garlic, ginger, and chilli pepper. Stir and sauté for about 40 seconds.
- Stir in the ground coriander seeds, cumin powder, turmeric powder, and smoked paprika. Stir and let the spices release their inner flavors, which should take about 1 minute.
- Stir in the tomato paste, followed by tomato and 1 teaspoon of salt. Let the tomato juices deglaze the pan and stir to incorporate the salt into the mixture.
- Add the sweet potatoes and the washed red lentils. Stir to mix them with the flavor base.
- Pour in enough hot water to cover all the ingredients. Bring to a boil, then cover the pot and reduce the temperature to under medium heat. Let it simmer for 30 minutes, stirring occasionally.
- Once the sweet potatoes soften, stir in the garam masala and 2 teaspoons of salt. Mash some of the lentils and sweet potatoes with a wooden spoon for a mushier texture.
- Finally, stir in coconut cream, and add fresh cilantro. Cook for an extra 5 minutes for the flavors to assimilate and turn off the heat.
- Serve the dahl with a side of basmati rice and naan bread, drizzled with a bit of yogurt. Enjoy!
Notes
- To know if the oil is ready, throw in a whole spice, and if it sizzles immediately and rises to the surface, the oil is ready.
- If the dahl is quite spicy, feel free to squeeze in a bit of lime juice to counteract the intensity of the chili pepper.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: Indian