Lentil Dal with Sweet Potatoes
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.8 out of 5 stars
(51)
Ingredients
4 servings
- 3 cups hot water
- 1 cup red lentils (split lentils)
- 2 tablespoons ghee, or coconut oil
- 1 yellow onion, diced
- 1 tablespoon grated (or minced) fresh ginger
- 4 cloves garlic – minced
- 1 teaspoon cumin seeds (or substitute ground cumin)
- 1 teaspoon black mustard seeds
- 1 teaspoon fennel seeds
- 1 -3 fresh chilies- serrano chili pepper, (or jalapeño) slit down the side vertically (optional)
- 1 tablespoon Garam Masala Spice
- 1 teaspoon fenugreek leaves ( optional, but tasty)
- 2 bay leaves
- 2 medium tomatoes, diced (or one 14-ounce can diced)
- 1 teaspoon salt
- 1 medium sweet potato or yam, diced into ¾ inch cubes, skins OK (other veggies include cauliflower, green peas, spinach, kale, carrots, etc) SEE NOTES.
- 1 teaspoon honey or maple syrup
- Handful fresh cilantro leaves or chopped scallions for garnish
- Toasted Flaked coconut- optional
- 2-3 tablespoons ghee, or coconut oil
- 1 teaspoon cumin seeds ( or coriander, crushed)
- 1 teaspoon fennel seeds
- 1 teaspoon black mustard seeds
- 8 curry leaves (optional, but doubly amazing.)
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Preparation
Step 1
Rinse lentils and soak in 3 cups hot water in a bowl.
Step 2
In a large heavy bottom pot or Dutch oven, heat ghee over medium heat.
Step 3
Add whole seeds- cumin, fennel mustard seeds and saute until they begin to sizzle.
Step 4
Add onion, saute for 2-3 minutes, stirring, then add ginger and garlic, and saute until tender and golden, about 5 minutes. Add fenugreek, bay leaves, garam masala, fresh chilies, tomatoes and salt. Saute 3-4 minutes until they start breaking down. Add the sweet potatoes (***if roasting, add these at the end, see notes) lentils and hot water, along with honey.
Step 5
Give a stir, bring to boil, cover, and turn heat down, and let gently simmer, about 10-15 minutes, or until lentils are tender. After 15 minutes, uncover and check consistency, If watery, continue to simmer uncovered until it reduces and becomes thicker.
Step 6
Adjust salt,
Step 7
adding more to your taste, keeping in mind you want this to be slightly salty if serving over rice.
Step 8
Make the tempering oil to drizzle over top: heat oil or ghee over medium-high heat, add seeds and curry leaves and swirl or stir until you hear popping about 30- 45 seconds. Turn heat off. Spoon it over the dal, after plating it up.
Step 9
Serve with toasted naan bread, or basmati rice, garnishing with cilantro and flaked coconut.
Step 10
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