Sikh cooking is tasty and healthy - this is a take on a classic Dal
This is a lovely dish, suitable for vegetarians and vegans - I've used a lamb stock cube, but a vegetable one will do just as well. The recipe calls for fresh coriander - all I had left was some parsley. It obviously has a different taste, but really the dash of colour is the most pleasing effect
INGREDIENTS
1/2 sweet potato
1/2 onion
ginger
garlic
chilli
red lentils
garam masala
ground cumin
ground coriander
fresh coriander*
yoghurt to dress (could be a vegan yoghurt)
Watch the video
METHOD
Soak the lentils. Wash them and drain them
Peel and grate the sweet potato
Peel and grate the ginger
Chop up the onion, garlic and chilli
Heat oil in a frying pan and add the sweet potato
Add the spices, garlic, ginger, onion and chilli
Stir through
Add some hot water
When the water has cooked down, add the lentils and stir through
Add a stock cube of your choice and add a good 150ml of hot water
Stir through and simmer for one-and-a-half hours - keep your eye on it and add more water if needed
Add coarsely chopped coriander and cook for a further 30 minutes
Serve with a spoonful of yoghurt dusted with turmeric, and naan bread, chapati or roti
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