4 teaspoon canola oil
1 medium yellow onion; finely chopped
2 cloves garlic; minced
1 minced chili pepper*; optional
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon coriander or garam masala; *see tip
1/4 teaspoon black pepper
1 cup brown or red lentils; sorted and rinsed
4 cup water
2 cup sweet potatoes; peeled and diced
1/2 teaspoon salt
Directions: How to Cook Sweet Potato Dal (India)
In a saucepan, heat the oil. Add the onion and garlic (and minced chili pepper) and saute for 5 minutes. Stir in the turmeric, cumin, coriander, and pepper; cook for 1 minute more. Stir in the lentils and water and cook over medium-low heat for 15 minutes, stirring occasionally. Stir in the potatoes and cook for about 30 minutes more, stirring occasionally, until the lentils are tender. Stir in the salt. Transfer to a large serving bowl. Serve with an Indian flat bread or flour tortilla and a sauce such as yogurt, cucumber and chopped parsley.
VARIATION: Instead of sweet potatoes, substitute Butternut or other winter squash.
TIPs: Garam masala is a fragrant blend of spices commercially available. Check spice sections and international foods sections of supermarkets. Or the Eat-LF Archives at www.reggie.com
>Mc-PER SERVING: 264CAL, 5.03 fat (17.4% cff). 41.5g carbs; 16.6g fiber; 286mg sodium. >from Pat Hanneman, California, 1998-Feb
Recipe by: Jay Solomon (1995) Global Vegetarian
Recent comments on this recipe:
| Robin writes:|
I am cooking this for the second time and I love it. I substituted some rice instead of chickpeas the first time and it turned out fine! Thanks!
Posted on 02 Jun 2009, 17:30 ET
| William writes:|
This is fabulous!
Posted on 28 Oct 2009, 18:57 ET
| Morgeanna writes:|
As an avid Indian food eater, I was excited by the simplicity of this recipe but couldn't have been more disappointed by the lack of flavor. I followed the recipe to the T and both who ate it found it very bland! This recipe seemed for those with low tolerance for spice or looking for very Americanized attempts at Indian cuisine. Also, the sweet potato was the only texture as the lentils cook so long they became split pea soup texture which is common in dals but usually there are other veggies compensating for texture. I finally had to add Cafe Yum Sauce to make it even worth eating. Bummer.
Posted on 07 May 2011, 02:13 ET
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