Lentil Potato Dal Recipes

Steps:

• In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
• Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
• Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
• To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.

Steps:

• Melt butter in a large saucepan over medium heat.
• Add onion, saute until translucent.
• Add garlic and ginger, saute a 1-2 minutes.
• Add salt, tumeric, coriander, cumin, mustard powder, Cayanne Pepper and cook for 1-3 minutes until fragrant.
• Add water, scraping to loosen browned bits from the bottom.
• Stir in tomato, potato, and lentils.
• Bring to a boil; cover, reduce heat, and simmer until potato mixture is tender (About 30 minutes).
• Remove from heat and stir in Parsley & Red Wine Vinegar.
• Serve over rice or with Naan.