Lentil Dal with Sweet Potatoes
Ingredients
The Dal
-
3
cups
hot water
-
1
cup
red lentils (split lentils)
-
2
tablespoons
ghee or coconut oil
-
1
medium
yellow onion, diced
-
1
tablespoon
grated fresh ginger
-
4
cloves
garlic, minced
-
1
teaspoon
cumin seeds
-
1
teaspoon
black mustard seeds
-
1
teaspoon
fennel seeds
-
1-3
pieces
fresh chilies (optional)
-
1
tablespoon
Garam Masala Spice
-
1
teaspoon
fenugreek leaves (optional)
-
2
pieces
bay leaves
-
2
medium
tomatoes, diced
-
1
teaspoon
salt
-
1
medium
sweet potato or yam, diced
-
1
teaspoon
honey or maple syrup
-
handful
fresh cilantro leaves or chopped scallions for garnish
-
to taste
toasted flaked coconut (optional)
Tempering Oil
-
2-3
tablespoons
ghee or coconut oil
-
1
teaspoon
cumin seeds or crushed coriander
-
1
teaspoon
fennel seeds
-
1
teaspoon
black mustard seeds
-
8
pieces
curry leaves (optional)
Instructions
- Rinse lentils and soak them in hot water.
- Heat ghee in a pot and add the whole seeds, sautéing until they sizzle.
- Add diced onion and sauté until golden, then add ginger and garlic.
- Stir in fenugreek, bay leaves, garam masala, chilies, tomatoes, and salt, and sauté until tomatoes break down.
- Add sweet potatoes, lentils, and honey, and bring to a boil.
- Cover and simmer until lentils are tender, adjusting salt to taste.
- For the tempering oil, heat oil or ghee and add seeds and curry leaves, cooking until they pop.
- Drizzle the tempering oil over the dal before serving.
Nutrition Facts (estimated)
Servings
4
Calories
355
Total fat
14.2g
Total carbohydrates
45.7g
Total protein
13.6g
Sodium
470mg
Cholesterol
0mg
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