Sweet Potato Dal
1 1/2 tablespoons canola oil
1 medium yellow onion, chopped fine
2 cloves garlic, minced
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 coriander or garam masala
1/4 teaspoon black pepper
1 cup red lentils, rinsed
4 cups water
2 cups peeled, diced sweet potatoes or butternut squash
1/2 teaspoon salt
In a saucepan, heat the oil. Add the onion and garlic and saute for 5 minutes.
Stir in the turmeric, cumin, coriander or garam masala, and pepper; cook for 1 minute more.
Stir in the lentils and water and cook over medium-low heat for 15 minutes, stirring occasionally.
Stir in the potatoes and cook for 30 minutes more, stirring occasionally, until the potatoes and lentils are tender.
Stir in the salt.
Transfer to a large serving bowl. Serve with an Indian flat bread or flour tortilla.
If you like more spice you can squirt some siracha (red rooster sauce) over the top.
Enjoy!
SO HOW'D IT GO?
Dal-licious!
Dal-licious!
This was SO GOOD, and ridiculously easy. The perfect tired-after-work meal. I also increased the spices, added mustard seed and grated ginger, and mixed the red lentils with some tannin-free lentils I got at the store. I poured it over the top of some chopped kale in order to wilt it, then topped it off with some nutritional yeast and left-over tahini sauce. I also used coconut oil instead of canola oil. But yes! It certainly left me a happy camper :)
Good recipe with a little alteration...
first fried mustard and cumin seeds, then onions, garlic and added spices (doubled up the amounts as suggested)... I also added baharat and a touch of ketchup at the end.
Thanks for the recipe..
:>
Love this one, very tasty and filling. I made a few minor adjustments - larger portion, more spices a bit of curry powder, a smidgen of chili powder and generous amount of cumin because I love it! This recipe is a staple in our house - we make it at least once a week and have leftovers - goes great with rice, mashed potatoes, quinoa or as a dip the next day.
AWESOME!!
I am so happy I decided to try this! I'm pretty sure I used a lot more than 2 cups of sweet potato and added a package of frozen spinach....I used half veggie broth/half water, but next time I will use all veggie broth. I didn't measure the spices, but I dumped a whole bunch in....and I used both coriander and garam masala. I ate all of the leftovers and wouldn't let Andy have any - ha! I'm going to make this for Easter dinner this weekend - hope my family likes it as much as I do!
This was super yummy! I had to use brown lentils instead of red because the ones I bought last week mysteriously disappeared out of my pantry...but, the brown worked just fine. It took a bit longer to cook.
I used a lot more sweet potatoes than the recipe called for and I added frozen peas at the end. Delicious!
I'll be eating the leftovers for the next week!
Oh. MAN. This stuff is delicious! Mine came out more like lentil soup but I think I measured the broth wrong. Hey, nothing wrong with a spicey soup in winter! I added a can of tomatoes because it just seemed to need something extra (and because I'll put tomatoes in anything).
I did throw everything in at once to cook after I toasted the spices, just because I couldn't sit over the pan. Maybe that's why it came out soupy. But it's goood. I used a good strong broth instead of just water.
A definite keeper!
we had no sweet potatoes so I just used potatoes and was pretty happy with the result.
As stated, it's a fairly mild flavour, but sometimes that's all you want! If I make this again for just my husband and I then I'll definitely up the spices, but this was great for serving to the whole family.
My friend makes this dish several times a week after I introduced it to her. I just thought I'd share that although she follows the recipe closely, she adds about a half of a cup of salsa to the mix in the last 5-10 minutes of cooking. She swears by this addition!
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