GINGER SWEET POTATO DAL WITH COCONUT LEEKS
Every recipe I’ve read for dal tells you to add the salt at a different time (to avoid toughness or the lentils breaking down too soon etc). I add a solid pinch at the beginning when I pour the water and then adjust it at the end to my liking.
- 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 + minced
- 1 one inch piece of fresh turmeric, peeled + minced (or substitute 1 tsp dried turmeric powder)
- 3 1/2 cups filtered water + extra if necessary
- salt to taste
coconut leeks ingredients:
- 2 tbsp extra virgin coconut oil
- 1 leek, white and light green part julienned
- squeeze of lime juice
- pinch of salt
- cooked, warm rice (I used black japonica rice from Lundberg)
- chopped parsley, cilantro or mint (or a combination)
- black sesame seeds (very 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 filtered water. Bring to a boil and simmer until the mixture is creamy and soupy, stirring occasionally. The sweet potato pieces should still be intact with a tiny bit of bite. The lentils will be broken down, filling out the mixture. Add more water if you need to. Keep it warm while you 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 if you like. 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.