I discovered daal fairly recently and since then I haven't been able to stop eating it. Whether its a garlic or spicy spinach once I start I can't put it down. This was my first attempt at making it myself and I am so please with how quick and easy it was. I didn't plan on blogging this recipe, hence the lack of step by step photos but it was so tasty that I couldn't not share it. Its perfect served with some boiled rice and sprinkled with fresh coriander. Why order takeaway when you can have a much healthier (and quicker) home made variation.
Recipe adapted from Rose Elliot Vegetarian book
Serves 2 but can easily be doubled tripled etc.
You will need-
- 275g peeled sweet potato cubed into 1cm squares
- 88g split red lentils
- 1 green chilli deseed and thinly sliced (This will give the daal a bit of a kick, it you would prefer use 1/2)
- 200ml coconut milk (I used reduced fat)
- 225ml water
- 1 tsp grated ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp turmeric
- salt & pepper
- Fresh coriander for sprinkling
- Boiled pilau rice
Add the sweet potato, lentils, chilli, coconut milk and water to a saucepan and bring to the boil on a medium heat. Simmer gently for around 15 minutes or until the sweet potato & lentils are soft and the mixture is thick.
Now add the ginger, cinnamon & turmeric then season to taste. Leave it to simmer on the lowest heat for a few minutes so it gets a chance to absorb all the flavours.
Finally serve with the cooked rice and a good sprinkle of fresh coriander.