Sweet Potato Dhal with Coconut

1. Simmer Dhal

In a medium pot, combine the yellow split peas, grated sweet potatoes, ground turmeric, and kosher salt with enough water to cover the ingredients by about an inch. Bring to a boil, then reduce to a simmer and cook for approximately one hour, until the split peas are broken down and the mixture is thick and stew-like.

2. Toast Coconut

In a small dry skillet over medium heat, toast the coconut flakes for 2 to 5 minutes until golden and fragrant. Set aside to cool.

3. Prepare Shallot Mixture

In a skillet, heat the coconut oil over medium heat. Add the sliced shallots and sauté them for about 10 minutes until soft and caramelized. Add the grated ginger, mustard seeds, cumin seeds, and cayenne pepper. Cook for another minute until the spices release their aroma.

4. Combine Shallot Mixture with Dhal

Stir the shallot mixture into the simmering dhal, mixing well to combine. Taste and adjust seasoning if necessary.

5. Serve

Whisk the coconut cream until smooth. Serve the dhal in bowls, garnished with a drizzle of coconut cream, the toasted coconut flakes, and fresh cilantro leaves.