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Sweet potato dhal

November 11, 2017

 

 

 

 

Dhal has got to be one of my favourite dishes. It so delicious and comforting. It can be served as a main or as a side alongside a veggie (or meat if that's your bag) curry. I usually make Sweet Potato or Butternut Squash and quite recently Pumpkin in my dhals but I think Sweet Potato has gotta be my favourite!

 

You will need:

 

Equipment:

1 chopping board

1 sharp knife

1 garlic crusher

1 peeler

1 mixing spoon

1 roasting tray

1 large pan

1 small pan

1 sift

1 tin opener

1 grater

 

 

Ingredients:

4 cloves of garlic

1 red onion

1 thumb size piece of ginger

2 large sweet potatoes

50g of fresh coriander

1 tin of coconut milk

1 tin of tomatoes

2 cups of red lentils

coconut oil

1 heaped tbsp of turmeric

1 heaped tbsp of cumin

1 tspn of cinnamon

1 tspn of chilli/ cayenne pepper

salt & pepper (season throughout to your taste)

 

This recipe makes approx. 6 portions so put leftover in tupawear and wack it in the freezer!

 

Method:

 

Preheat the oven to 180c gas mark 6 placing the roasting tray in the oven to heat

Peel and chop the sweet potato into approximately the same size cubes, remove roasting tray from the oven add the sweet potato with a pinch of salt and pepper and roast for around 25 minutes

Meanwhile peel and dice the onion and add to the large pan with a tbsp of coconut oil to sauté for a few minutes at medium heat

Peel and crush the garlic, and peel and grate the ginger (finely) and add to the pan with a pinch of salt

Add the spices into the small pan and warm them on a low heat for a couple of minutes to wake them up!

Then add the spices to the large pan coating the garlic/ginger/onion

Wash the red lentils using the sift for a couple of minutes and then decant into large pan

Add the tin of tomatoes and coconut milk and mix well, turn up the heat and until boiling and then turn back down to a simmer, stirring occasionally

The lentils should start to cook and soak up the liquid after 10-15 minutes

After approximately 25 minutes remove the sweet potato from the oven, add to the pan and mix well

If necessary add some water to loosen slightly

I usually blend the dhal a little so there are still some chunks of sweet potato but it is mixed throughout and becomes thicker

Have a taste and then season with salt and pepper

Finally, wash and chop the coriander and add to the dhal before serving

 

 

*The longer you leave the dhal cooking down, the better it will taste- just add a little water if it becomes too dry*

 

 

 

 

Here's a crazy idea, why not try something different and use pumpkin instead, or as well as! Perfect Halloween themed din-dins!

 

 

 

 

 

 

 

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