Sweet Potato Lentil Dal
This soulful and comforting Red Lentil Dal with Sweet Potatoes is elevated by a flavorful tempering oil. A quick 30-minute vegan meal, it's simple to prepare and brimming with aromatic Indian spices. This vibrant dish is perfect for a weeknight dinner.
Instructions
- 1
Rinse red lentils (1 cup) and soak in hot water (3 cups) in a bowl.
- 2
In a large heavy bottom pot or Dutch oven, heat coconut oil (2 tbsp) over medium heat.
- 3
Add cumin seeds (1 tsp), fennel seeds (1 tsp), and black mustard seeds (1 tsp). Sauté until sizzling.
- 4
Add onion (1 yellow), sauté for 2-3 minutes. Then add fresh ginger (1 tbsp) and garlic (4 cloves), sauté until tender and golden (5 minutes). Stir in fenugreek leaves (1 tsp), leaves (2 bay), garam masala spice (1 tbsp), [1-3 fresh serrano chili pepper], tomatoes (2 medium), and salt (1 tsp). Sauté for 3-4 minutes until tomatoes break down. Add the diced sweet potato (1 medium) and hot water (3 cups), along with maple syrup (1 tsp).
- 5
Stir, bring to a boil, cover, and simmer for 10-15 minutes or until lentils are tender. Uncover and simmer longer if watery, until reduced and thicker.
- 6
Adjust [salt] to taste for serving over rice.
- 7
Make the tempering oil: Heat [2-3 tbsp coconut oil] over medium-high heat. Add cumin seeds (1 tsp), fennel seeds (1 tsp), black mustard seeds (1 tsp), and leaves (8 curry). Swirl or stir until popping (30-45 seconds). Turn heat off. Spoon over the dal after plating it up.
- 8
Serve with toasted [naan bread] or [basmati rice], garnished with [handful fresh cilantro leaves] and [toasted flaked coconut].
Nutrition Facts
Per portion