It may not be the prettiest thing you ever did see but I can guarantee that this dal is super delish. I've made versions of it over time, riffing as I went along and every time I wished I'd written the recipe down...so I did! I know dahl is nothing new (in fact, the traditional version from the Indian subcontinent is ancient) but like many things, each variation is slightly different and has its own character. So, this is one of mine. Filled with fresh ginger and spices and finished with lemon juice to draw all of the delicious flavours out. I hope this helps to nourish you and your family in this uncertain time and that you savour the cooking process, enjoying the feeling of nourishing your body with delicious wholefood ingredients. Much love x Harry
Serves: 4 - 6 Prep time: 5 minutes Cook time: 50 minutes
1.5kg sweet potato, washed and chopped into 3cm cubes 2 brown onions, peeled and diced 2 tablespoons fresh ginger, peeled and minced (or 2 teaspoons ginger powder) 2 medium carrots, approx. 200g, washed and diced 1 tablespoon each turmeric powder, cumin powder, garlic powder and coriander seeds 1 teaspoon each chilli flakes and curry powder (optional for spice) 2 cups vegetable broth or stock 3/4 cup dried yellow or red lentils/split peas, rinsed well 2 cups thin coconut milk 1 large lemon, juiced 2 cups fresh spinach
Preheat oven to 200 degrees celsius fan-forced. Line oven trays with baking paper and spread sweet potato out evenly. Place in the oven to bake for 25 minutes while you make the rest. *Optional: drizzle a little olive oil over sweet potato to soften further. In a large saucepan, sautè the onion, ginger, carrot and spices in a splash of vegetable stock until soft and fragrant. Once cooked add the lentils, vegetable stock and coconut milk and stir well. When the sweet potato is cooked, add it to the saucepan and stir well. Place the lid on, leaving a slight gap and leave to simmer on a low heat, stirring every now and again until the dahl begins to thicken and the lentils soften. When ready, turn the heat off then stir in the lemon juice and fresh spinach and you are ready to serve. This delicious dahl also works well as leftovers the next day in a wrap or a nourish bowl!