Winter Special Dal

A red lentil, turmeric and coconut milk based dal packed with a punch from ginger, re-hydrated chiles and lime. Substantiated by spinach, cumin flavored fried sweet potatoes and finished with a sweet-spicy coconut topping (to which I also add a good measure of curry leaves, totally optional though). I came up with this as a quick and complete meal that stores well for busy weekday lunches. I was thrilled to see that so many of my followers loved this humble soup and have recreated it with squashes and pumpkin as well. Hope this winter you will find an opportunity to give this all time house favorite a go!

Ingredients (serves 4)

Sweet Potatoes

3 medium sweet potatoes, peeled and cut cross-wise into 1” discs (about 325g)

2 tbsp Olive Oil

1 tsp ground cumin

1/2 tsp ground cayenne (substitute with crushed black pepper)

1 tsp Brown Sugar

1/2 tsp Fine Sea Salt

Dal

2 tbsp Olive Oil

1 Shallot, coarsely chopped

2” Fresh Ginger, grated

1 tsp Cumin Seeds

1 tsp Ground Turmeric

1 tsp Fine Sea Salt

2 Small dried red chiles, finely, rehydrated and chopped

(feel free to substitute with 1.5 tsp red pepper flakes)

2 lemongrass stalks, tough parts removed and blitzed (optional)

96g Red Lentil, rinsed under cold water

400ml Coconut Milk (I prefer the Chaokoah brand)

500 ml Water

100g Baby Spinach

Zest and juice of 1 small lime

Garnish

1 tsp Olive Oil

55g grated coconut (thaw frozen ones available in Asian grocery stores.

I use the one from Deep brand found in all Indian Grocery Stores)

1 tbsp Maple Syrup or Agave Syrup

1 tsp Red pepper flakes

1/2 tsp Sea Salt

Directions:

🥣 Prepare the sweet potatoes - heat up oil in a skillet, add the potatoes spices, sugar & salt toss until well combined. Fry for 13-15 mins or until both sides are golden brown. Once ready, keep it aside

🥣 Now in a soup pot heat up oil then add shallot & ginger. On medium heat, sauté for 8-10 mins then add cumin seeds & sauté for 1 more minute. Add the spices, rehydrated chiles, lemongrass (if using) & continue to sauté for 2 mins

🥣 Add the lentils, coconut milk, water & salt (adjust seasoning if required), bring it to boil then simmer for 20 mins. While dal is simmering, in a small bowl combine all garnish ingredients and keep it aside

🥣 After 20 mins of simmering, add the sweet potatoes, spinach, zest & lime juice. Reduce heat & mix every thing well. Now, turn-off the heat after 2-3 minutes

🥣 In a small pan, heat up 1 tsp Oil and add the garnish & fry on high heat for 3-4 mins or until entering looks golden and sticky

🥣 Ladle the dal in a serving bowl, top it with the crunchy sweet-spicy coconut garnish. Serve with flatbread or jasmine rice & a couple wedges of lime

*Note: to rehydrate dried chilies - just place them in boiling water. Cover and let them soak for 15-20 mins