Gingered Sweet Potato Dal with Coconut Leeks
Care of Laura Wright Serves: 4 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. Dal ingredients: 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 Leeks Ingredients: 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… Read More
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