Sweet Potato Dhal
As promised, here is the recipe for this new version of Dhal. This is a traditional Indian dish which base are orange lentils and its texture depicts that of porridge. Dhal is typically accompanied with Naan bread or basmati rice. However, I really like it on its own as I found it quite filling and I prefer having a bigger portion of just the Dhal and plus, it’s a great plant-based protein dish!
I found out about this dish whilst I was traveling in Fiji and I genuinely loved every single thing about it: its texture, flavor, smell… And of course, I asked the family I stayed with if they could teach me how to make it (cos whom better than Fijians would know!?). Surprisingly for me, the elaboration of this dish was way easier than I imagined. So without further ado let’s get into this warmy and satisfying dish perfect for the winter months.
Ingredients
2 medium sweet potatoes
2 small onions
2 garlic cloves
1 small tomato
Grated ginger
2 teaspoons Cumin
1 teaspoon Garam masala
2 teaspoons Turmeric
Salt and pepper
2 tablespoons Olive oil
½ can coconut milk
Water
Orange lentils
Fresh coriander for garnishing (optional)
Method
Peel the sweet potatoes, cut them in small cubes and place them in a baking tray. Bake the sweet potatoes for 30 minutes at 190 ºC until tender.
Meanwhile, chop up the onions, tomato and garlic cloves. Heat up a large pan with olive oil and add the onion. Cook until onion is translucent and incorporate the chopped garlic, grated ginger and rest of spices. Cook for around 2 mins. and add the tomato. Combine well.
Transfer the sautéed ingredients into a food processor together with the roasted sweet potatoes and coconut milk. Blend until reaching a very smooth consistency (add water if too thick).
Add the blended mixture into the pan along with the red lentils. Stir well for around 2 minutes and add boiling water (not too much making sure it still has a creamy consistency).
Let it cook at low-medium heat, stirring frequently (very important! Otherwise, your lentils will stick to the pan). Add more water if lentils are still uncooked (Remember we want a porridge-like consistency!). Simmer for around 20 mins. and adjust for salt and pepper. Let it stand for 10 mins (this will thicken the texture).
Serve in a bowl with some fresh coriander and enjoy! You can also cook some rice, quinoa, naan or roti bread to go with your Dhal.
Definitely, there isn’t a better way to warm up your system during these wintry days.