Sweet potato and red pepper dhal
Dhal is one of the staple dishes in Indian cuisine. There are hundreds of varieties, which can be made with different lentils and complemented with different vegetables. This sweet potato and red pepper dhal is easy, healthy and yummy – perfect for a main vegan meal, served with basmati rice. Alternatively, you can serve it as part of an Indian menu.
Ingredients
Method
- Peel and finely chop the onion, garlic, chilli, turmeric and ginger.
- Peel and dice the sweet potatoes and carrot. Chop some tomatoes – enough to have half a cup.
- Cut the red pepper into chunks.
- Heat the oil in frying pan and gently sauté the onion for 5 minutes, then add the garlic, turmeric, chilli and garlic. Stir for a minute, then add the mustard seeds, cumin seeds and coriander seeds. Stir for another minute.
- Add the chopped tomatoes, red pepper, garam masala, then season with salt & pepper.
- Rinse the lentils, then add them to the pot together with the sweet potatoes and carrot and pour over about a litre of water.
- 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.