Indian dahl with sweet potato
Since a year or two we put dahl a lot on our table at home. It's always good, cannot fail. I've been dying to try it out with our Yellow Curry Coco, since it has basically the same base, but the end result is a lot healthier by the lower amount of coconut milk there is.
Don't be afraid of the larger amount of ingredients there is, the actual work you have is very limited.
With 1 Brouillon you have enough to make dahl for 4 persons!
INGREDIENTS FOR 4 PERSONS
- Yellow Curry Coco
- 100g red lentils
- 1 onion
- 1 big sweet potatoe
- 1 celery stalk
- 100g spinach
- 1 can of tomatoes (about 400g)
- 3 table spoons of cumin
- 1 table spoon of chili flakes or 1/2 of a fresh chili
- Toppings: grilled cashew nuts, coriander, 25g unsweetened yoghurt
- 100g rice
Cut your onion, sweet potato and celery in small pieces. Fry them for about 3 minutes. Add 3 table spoons of cumin and chili (flakes). Fry for about 1 minute.
Add the Yellow Curry Coco and tomato can. Let it heat up.
Add the red lentils.
Cook the rice according to the packaging.
Let it simmer on a low heat for about 20 minutes, or about the time the vegetables and lentils are ready. Season with salt and pepper.
Make sure the dahl isn't sticking to the pot, I always add some water (about 300ml in total) along the way.
Wash the spinach, cut it in smaller pieces and add it for the last 2 minutes.
Make sure to prepare the toppings, put your dahl and rice in a bowl and add the toppings on top.
I always put celery in the freezer, because when I need it it's always to fry it, so it should have it's crispy side.
You can have rice on the side, but naan bread works as well.
The yoghurt can be substituted by sour cream, it just needs to be something to give it a fresh, cold taste.