Name: Sweet Potato Lentil Dal
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Cuisine: indian
Ingredients: 3 cup hot water; 1 cup red lentils; 2 tbsp coconut oil; 1 null yellow onion (diced); 1 tbsp fresh ginger (grated (or minced)); 4 null garlic cloves (minced); 1 tsp cumin seeds ((or substitute ground cumin)); 1 tsp black mustard seeds; 1 tsp fennel seeds; 1 null fresh serrano chili pepper ((or jalapeño) slit down the side vertically (optional)); 1 tbsp garam masala spice; 1 tsp fenugreek leaves ((optional)); 2 null bay leaves; 2 null medium tomatoes (diced (or one 14-ounce can diced tomatoes)); 1 tsp salt; 1 null medium sweet potato (or yam, diced into 0.75 inch cubes, skins OK); 1 tsp maple syrup; null handful fresh cilantro leaves (or chopped scallions); null null toasted flaked coconut (optional); null null naan bread; null null basmati rice; 2 tbsp coconut oil; 1 tsp cumin seeds ((or crushed coriander)); 1 tsp fennel seeds; 1 tsp black mustard seeds; 8 null curry leaves ((optional))

Instructions

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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].