I have made this dal several times, and it’s so delicious every single time. I like thicker soups and stews because they are more savory, hearty, and warm to me and that is exactly what type of dish this is. This dal is rich and creamy, infused with spices, and filled with coconut milk and sweet potato. It’s also vegan / dairy free. I hope you enjoy it as much as we do!
- Soak ~1.5 cups dry red lentils in warm water for at least 1-2 hours (enhances digestion; the longer you soak, the better)
- 2.5 cups finely diced sweet potato (peeled and washed prior)
- 1 cup red onion, diced
- 1 tbsp fresh ginger, shredded
- 4-5 garlic cloves, minced
- 1 tsp coriander cumin powder (“dhana jeera” powder)
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp salt (adjust to taste)
- 1 vegetable bouillon cube (I use Knorr)
- 2 plum tomatoes, finely diced
- Dash of Sriracha sauce
- 1 can coconut milk
- 1-2 tbsp arrowroot flour (sub cornstarch if you don’t have)
- 1/4 cup fresh cilantro, chopped, for topping
instructions (makes ~4-5 servings)
- The easiest way to cook the lentils and sweet potato is to drop them into your instant pot or pressure cooker for 40 min on high pressure. Add enough water to cover 1-2 inches above the mixture. If you don’t have either of these, you can boil them in a pot for a few minutes and then simmer on low heat, with lid covered, for at least 30-45 min. When fully cooked, drain and set aside.
- While your lentils and sweet potato are cooking, place the following in a large saucepan: 1 tbsp olive oil and red onion. Cook until onion is translucent, ~3-4 min. Add garlic and ginger and cook for an additional 2-3 min.
- Add lentil/sweet potato mixture to the saucepan. Turn heat to low, and add spices + salt. Stir well.
- Add 1 cup warm water and the vegetable broth cube, along with tomato, dash of Sriracha, and coconut milk. Stir until well combined.
- Boil mixture for 2-3 min, and then simmer with lid covered for 10-15 min.
- Add arrowroot flour and incorporate into mixture.
- Top with cilantro and serve with rice.