Spicy Lentil And Sweet Potato Dahl

Spicy Lentil And Sweet Potato Dahl

Ingredients

1 cup red lentils
30 ml cooking oil
1 onion, finely diced
15 ml crushed fresh ginger
2 cloves crushed garlic
15 ml Rajah Mild Masala Curry Powder
5 ml salt
8 fresh curry leaves
1 red chilli, seeds removed and finely chopped
30 ml tomato paste
1 medium sized sweet potato, peeled and cubed (approx. 2 cm cubes)
3 cups water
1 x 400 g tin chopped tomatoes
Fresh coriander
 
Instructions

  1. Rinse the lentils under clean, running water then place in a bowl of water and allow to soak.
  2. Heat oil in a large pot and fry the onion until soft.
  3. Add the ginger, garlic and Rajah Mild Masala Curry Powder and fry for 1 minute to release the flavour and aroma.
  4. Add the salt, curry leaves, red chilli and tomato paste and fry for a further minute.
  5. Drain the lentils and add them to the pot together sweet potato, water and tinned tomatoes.
  6. Stir well and bring to the boil. Once boiling reduce the heat and allow to simmer covered for 15 minutes, stirring occasionally.
  7. If the consistency is still soupy, continue to simmer uncovered for a further 15 minutes to reduce the liquid.
  8. Season to taste and add a squeeze of lemon juice if necessary then serve with toasted naan bread, coriander and flaked coconut.