This fast & easy dahl recipe makes perfect use of a sweet potato. The recipe is from Kalee Tilli at Table Root Farm, a small farmstead in Canton. This is one of the featured recipes from Kalee’s low-glycemic cooking class.
You can add any vegetables you have on hand, such as sauteed chopped cabbage.
Ingredients:
1 lb sweet potatoes, peeled (keep peels) 2 cups red lentils, rinsed 1 heaping tbsp curry powder 3 cloves garlic, minced 1″ piece ginger, peeled and grated/minced 1 tsp ground turmeric 4 cups stock or water 2 tsp salt 1 can full fat coconut milk or nut milk of choice For toppings: 1/2 large red onion 1/2 cup cashews, chopped reserved potato peels 1 tsp cinnamon 1/4 tsp cayenne pepper (or more mild chili if you prefer) pinch salt 1/2 tsp curry powder 1 tbsp butter
Preparation:
Preheat oven to 350F (for baking the sweet potato skins).
Cut peeled sweet potatoes into bite sized cubes.
Heat 2 tbsp olive oil over medium heat. Add sweet potatoes and cook for 5-7 min, stirring occasionally, until starting brown. To the pan, add: 2 tbsp water, curry powder, turmeric, garlic, ginger, and lentils. Stir continuously until fragrant and lentils and potatoes are well coated in the spices.
Add the broth or water and salt and stir to combine. Bring to a boil, then reduce heat, cover and simmer for 25-35 min.
While the dahl is cooking, place sweet potato peels on a parchment lined baking sheet and toss with 1 tsp olive oil, 1 tsp cinnamon and 1/4 tsp cayenne pepper. Bake for 10-15 min or until crispy, but not burnt.
Place cashews in a dry frying pan and toast on medium to low heat for 5 min while stirring every 30 seconds or so. Add the curry powder and stir continuously for another minute, then place cashews in a bowl.
In the same pan, add 1 tbsp butter and turn heat to medium/high. Once the butter has melted, add the sliced red onion. Stir to coat the onions in the butter then let cook for 3-5 minutes before stirring again. Cook onions about 10 minutes until slightly caramelized.
Serve the dahl with a scoop of each topping.
Optional Add-Ins:
Shrimp can be added to the dahl after it is cooked and then continue to simmer for 3-5 minutes until shrimp are cooked through.
Shredded, pre-cooked, chicken is also great.
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