Spicy Lentil and Sweet Potato Dhal

Name: Spicy Lentil and Sweet Potato Dhal
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup red lentils; 30 ml vegetable oil; 1 onion finely diced; 1 tbsp fresh ginger root crushed; 2 cloves garlic crushed; 1 tbsp Rajah Mild Masala curry powder; 1 tsp salt; 8 fresh curry leaves; 1 red chilli seeds removed and finely chopped; 2 tbsp tomato paste; 1 medium-sized sweet potato peeled and cut into 2.5 cm (1 in.) pieces; 3 cups water; 1 x 400 g tin chopped tomatoes; handful fresh coriander to serve; handful flaked coconut to serve (optional)

4 People
75 min.
easy

Rajah Mild Masala curry powder adds gentle heat and fabulous depth of flavour to a vegetarian dish packed with nutritious lentils and sweet potatoes. Enjoy the dhal as is, or serve with your favourite Rajah curry.

Ingredients

1 cup red lentils
30 ml vegetable oil
1 onion finely diced
1 tbsp fresh ginger root crushed
2 cloves garlic crushed
1 tbsp Rajah Mild Masala curry powder
1 tsp salt
8 fresh curry leaves
1 red chilli seeds removed and finely chopped
2 tbsp tomato paste
1 medium-sized sweet potato peeled and cut into 2.5 cm (1 in.) pieces
3 cups water
1 x 400 g tin chopped tomatoes
handful fresh coriander to serve
handful flaked coconut to serve (optional)

Cooking Method

Rinse the lentils under clean, running water then place in a bowl of water and allow to soak.
Heat vegetable oil in a large pot and fry the onion until soft.
Add the ginger, garlic and Rajah Mild Masala curry powder and fry for 1 minute to release the flavour and aroma.
Add the salt, curry leaves, red chilli and tomato paste and fry for a further minute.
Drain the lentils and add them to the pot together with the sweet potato, water and tinned tomatoes.
Stir well and bring to the boil. Once boiling, reduce the heat and allow to simmer covered for 15 minutes, stirring occasionally.
If the consistency is still soupy, continue to simmer uncovered for a further 15 minutes to reduce the liquid.
Season to taste and add a squeeze of lemon juice if necessary then serve with toasted naan bread, fresh coriander and flaked coconut.