Sweet Potato Dal with Coconut Leeks
Ingredients
Sweet Potato Dal
-
1
tablespoon
coconut oil
-
1
teaspoon
ground coriander
-
½
teaspoon
black mustard seeds
-
a pinch
chili flakes
-
1
cup
red lentils
-
1
medium
sweet potato, peeled and small diced
-
1
two-inch piece
ginger, peeled and minced
-
1
one-inch piece
fresh turmeric (or substitute 1 tsp dried turmeric powder)
-
3½
cups
water, plus extra if necessary
-
to taste
sea salt
Coconut Leeks
-
2
tablespoons
extra virgin coconut oil
-
1
medium
leek, white and light green part julienned
-
1
squeeze
lime juice
-
a pinch
salt
To Serve
-
as needed
cooked warm rice
-
as needed
flatbread
-
as needed
chopped parsley, cilantro or mint (or a combination)
-
as needed
black sesame seeds, for garnish (incredibly optional)
Instructions
- Heat coconut oil in a large pot over medium heat and add ground coriander, mustard seeds, and chili flakes until mustard seeds start to pop.
- Add lentils, diced sweet potato, ginger, turmeric, and a pinch of salt, stirring to combine.
- Pour in the filtered water, bring to a boil, then simmer until creamy and soupy, about 25 minutes, stirring occasionally.
- In a separate pan, heat coconut oil and sauté the leeks until soft and fragrant, seasoning with salt and adding lime juice.
- Serve the dal over rice, topped with sautéed leeks, and garnish with herbs and sesame seeds.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
32g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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