I served it with black rice just because that looked pretty with the rest of the colors, you could use a brown or white rice if you desire.
|Sweet Potato and Ginger Dahl|
- 2-3 tsp coconut oil
- 1 tsp ground coriander
- 1/2 tsp mustard seeds
- pinch of chili flakes
- 1 cup red lentils
- 1 sweet potato, peeled and diced small
- 1 two inch piece of ginger, peeled and minced
- 1 one inch piece of fresh turmeric, peeled and minced (or substitute 1 tsp dried turmeric powder)
- 3 1/2 cups water plus extra if necessary
- salt to taste
- 2 tbsp extra virgin coconut oil
- 1 leek, white and light green part julienned
- squeeze of lime juice
- pinch of salt
- cooked, warm rice
- chopped parsley, cilantro or mint (or a combination)
- black sesame seeds (optional)
Place a large pot over medium heat. Heat up the coconut oil in the pot and add the ground coriander, mustard seeds and chili flakes. Stir about until the mustard seeds start to pop just a little bit. Add the lentils, diced sweet potato, ginger, turmeric, and a pinch of salt. Stir the whole mixture to combine/coat in oil. Add the water. Bring to a boil and simmer stirring occasionally. The mixture should become creamy and the sweet potato pieces should still be intact and slightly firm (about 20 minutes). The lentils will be broken down, filling out the mixture. Add more water as desired.
Meanwhile sauté the leeks. Heat the coconut oil in a small sauté pan over medium heat. Add the leeks to the pan and sauté until leeks are soft and very fragrant. Season with salt. Add a squeeze of lime then remove from the heat.
To serve: divide the hot dal over 4 portions of rice. Top the dal with sautéed leeks and a few dribbles of the coconut oil left in the pan. Garnish each serving with the chopped herbs and black sesame seeds.
Check out the gallery page - Future Relics Gallery by Lori Buff