SWEET POTATO & CAULIFLOWER DAHL
The name ‘ dal ’ or dahl is derived from the Sanskrit word meaning ‘ to split ’, a direct reference to the main ingredient of split lentils , peas , chickpeas or other pulses . History speaks of dahl on the Indian menu long before even rice or wheat and old texts document a simple version of this quintessential meal served to wedding guests to celebrate a marriage .
Dahls simplicity is the main part of it ’ s charm but if time and creativity permit have fun adding an assortment of vegetables to your pot and try topping your steaming bowl with toasted nuts , fresh herbs and chopped chilies .
Download the Recipe here .
INGREDIENTS
•• 1 tablespoon coconut oil
•• 1 teaspoon mustard seeds
•• 1 yellow onion , diced
•• 1 tablespoon ginger , minced
•• 3 cloves garlic , minced
•• 1 tablespoon curry powder
•• 1 teaspoon turmeric
•• 1 / 2 teaspoon ground coriander
•• 1 / 2 teaspoon paprika
•• 1 / 2 teaspoon sea salt
•• 4 1 / 2 cups vegetable stock
•• 1 cup dried red lentils
•• 2 medium sweet potatoes , cubed
••
1 can chickpeas , drained and rinsed ( or the equivalent of freshly made chickpeas )
••
2 cups cauliflower , cut into florets
• • Brown or white basmati rice or Naan bread , for serving
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