Gingered Sweet Potato Dal with Coconut Leeks
Care of Laura Wright
Notes: Every recipe I’ve read for dal tells you to add the salt at a different time (to avoid toughness or the lentils breaking down too soon etc). I add a solid pinch at the beginning when I pour the water and then adjust it at the end to my liking.
- 1 tsp ground turmeric
- 1 tsp ground coriander
- pinch of chili flakes
- 1 cup red lentils
- 1 sweet potato, peeled and diced small
- 1 two inch piece of ginger, sliced
- 4 cups water + extra
- 1.5 tsp garam masala
- salt to taste
- 2 tbsp extra virgin coconut oil
- pinch of yellow mustard seeds
- 1 leek, white and light green part julienned
- pinch of salt
To serve: cooked, warm rice 1 apple, cored + thinly sliced chopped parsley, cilantro or mint (or a combination) black sesame seeds (very optional)
Place a large pot over medium heat. Toast the turmeric, coriander and chili flakes in the dry pan until fragrant, about 2 minutes.
Add the lentils, diced sweet potato, ginger slices, a pinch of salt and 4 cups of water. Bring to a boil and simmer until the mixture is creamy and soupy, stirring occasionally. The sweet potato pieces should still be intact with a tiny bit of bite. The lentils will be broken down, filling out the mixture. Keep warm while you sauté the leeks.
Heat the coconut oil in a small sauté pan over medium heat. Add the pinch of mustard seeds and swirl them around. Add the leeks to the pan and sauté until leeks are soft and very fragrant. Remove from the heat.
To serve: divide the hot dal over 4 portions of rice. Top the dal with sautéed leeks and a few dribbles of the coconut oil left in the pan. Garnish each serving with the thin apple slices, chopped herbs and black sesame seeds.