Sweet potato dhal
Sweet potato goes really well with red lentils, so no wonder this sweet potato dhal is really yummy! It’s vegan, gluten-free, feeling and healthy. It’s not spicy, but you can add a chilli (chopped) together with the ginger & turmeric, or half a teaspoon of chilli powder. Serve it as part of an Indian menu or with brown basmati rice as a vegan/healthy meal.
Ingredients
Method
- Peel and chop the onion, garlic, turmeric and ginger.
- Peel and dice the sweet potatoes and carrot. Chop the tomato.
- Heat the oil in frying pan and gently sauté the onion for 5 minutes, then add the garlic, turmeric and garlic. Stir for another 2 minutes. Add the mustard seeds, cumin seeds and coriander seeds, and stir for a minute. Add the tomatoes and season with salt & pepper.
- Rinse the lentils, then add them to the pot.
- Add sweet potatoes and carrots too, then pour over about a liter of water- just enough to cover everything well.
- Add the bay leaf and cinnamon bark then bring to the boil.
- Gently simmer for 20 minutes under cover, until you get a mushy stew. You can mash the sweet potatoes further with a fork for a smoother texture.
- Stir in the lemon juice and the chopped coriander leaves.
- Serve warm.