45 minutes
A hearty and flavorful dal featuring sweet potatoes and red lentils, spiced with traditional Indian seasonings.
tablespoons
Onion, finely chopped
cups
Sweet Potato, finely diced
cups
Ginger, minced
tablespoons
Garlic, minced
cloves
Red Chili, finely diced, seeds optional
each
Red Lentils
cups
teaspoons
teaspoons
teaspoons
teaspoons
to taste
Cilantro, chopped
tablespoons
Fresh Coconut Flesh, for garnish
optional
1. Sauté Onions
In a large saucepan over medium-low heat, add the oil and sauté onions until they become soft and translucent.
2. Cook Sweet Potatoes
Add the sweet potatoes to the onions and sauté for 5 minutes, stirring occasionally.
3. Aromatics & Spices
Stir in minced ginger and garlic, then add the finely diced red chili, red lentils, coriander, cumin, turmeric, and ground ginger. Cook until fragrant.
4. Simmer Dal
Incorporate the chopped tomatoes and 4 cups of water. Increase the heat to bring to a boil, then lower to maintain a fast simmer. Cook uncovered for 25 minutes, until lentils and potatoes are tender.
5. Season & Thicken
Season with salt to taste. Continue simmering for an additional 10 minutes or until the dal thickens to your liking, stirring occasionally. If it's too thin, increase heat slightly to reduce further.
6. Whisk Together
Use a whisk to gently combine the lentils and sweet potatoes into a creamy texture.
7. Garnish & Serve
Sprinkle with chopped cilantro before serving. Optionally, garnish with shaved fresh coconut strips for added flavor and texture.
Toasting your spices in a dry skillet until fragrant will intensify their flavors, adding depth to your dal. Consider using whole spices and grinding them after toasting for a fresher profile.
Use fresh ginger and garlic instead of powdered for a brighter flavor, and grind your own ginger and garlic paste for the freshest taste.
Using ghee for tempering spices adds a rich, nutty flavor. For a vegan version, opt for high-quality vegetable oil with a high smoke point like avocado or coconut oil.
Monitor red lentils closely as they cook to prevent overcooking. Adjust cooking time based on your texture preference, whether you like it smooth or with some bite.
Cut sweet potatoes into even-sized pieces for uniform cooking. Choose the size based on how you want them to integrate into the dal—smaller for blending, larger for a heartier feel.
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