Name: Roasted Sweet Potato Dhal
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 2 servings
Ingredients: 1 tsp coriander seeds (coarsely ground); 1 tsp cumin seeds; 1 tsp nigella seeds; 1 tbsp sunflower oil; 1 null onion (finely chopped); 0.5 tsp ground turmeric; 50 g yellow split peas (rinsed); 200 ml reduced fat coconut milk; 375 g sweet potatoes (peeled and chopped into 1.5cm chunks); 0.5 tbsp sunflower oil; 0.5 tsp coriander seeds (coarsely ground); 0.5 tsp cumin seeds; 0.5 tsp nigella seeds; 1 pinch fine salt (or seasoning to taste); 160 g baby spinach; 0.5 null lemon juice (juice of half a lemon); 1 handful fresh coriander (for garnish); 1 scoop coconut yogurt (for serving)

Instructions

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1

In a saucepan, dry toast coriander seeds (1 tsp), cumin seeds (1 tsp), and nigella seeds (1 tsp) for 1 minute until aromatic. Add sunflower oil (1 tbsp) and onion (1) with a pinch of fine salt (1 pinch), cooking for 5 minutes until soft.
2

Stir in ground turmeric (0.5 tsp), yellow split peas (50 g), reduced fat coconut milk (200 ml), and 300ml water. Simmer covered for 60 minutes until the peas start to break down, adding extra water if needed.
3

Preheat oven to 200°C. Toss sweet potatoes (375 g) with sunflower oil (0.5 tbsp), coriander seeds (0.5 tsp), cumin seeds (0.5 tsp), nigella seeds (0.5 tsp), and a pinch of fine salt (1 pinch) in a tin. Roast for 30 minutes until caramelised, turning halfway.
4

Stir baby spinach (160 g) into the dhal until wilted. Mix in lemon juice (0.5) and season. Serve in bowls topped with the roasted potatoes, coconut yogurt (1 scoop), and fresh coriander (1 handful).