I’ve really been meaning to get more savoury dishes up on here, especially when they are my favourites that I make on a weekly basis. This indian dahl is a huge staple in my diet, perfect for meal prep and it is the most warming dish ever; perfect for those cold crisp days when you just want to lounge in bed and eat nothing but bowl of dahl. I’m not going to lie this is definitely not the most traditional way to make dahl because first point I live in the middle of the atlantic ocean (basically) and there is no access to the authentic high quality spices, and two I mean I’m not even qualified in Indian cuisine or have experience cooking the dishes the “traditional way.” However, that’s the amazing thing about cooking it allows us to step outside the “traditional” boundaries to test the waters with different flavours and spices to create something nourishing for the soul and body.
Food is universal and connects us all no matter our backgrounds, and this amazing platform has allowed me to meet likeminded individuals and make friends with people from all corners of the world and walks of life which I am eternally grateful for and I can’t wait to see what the future holds. Reach out to those around you and try to connect with others (heck you can connect with me if you need someone to listen to you or if you need anything at all), meeting likeminded people who are interested in similar things such as health and wellness is incredibly empowering. So, even if you don’t make this amazingly cozy dahl, take one thing away from this post; don’t be afraid to reach out to others and when you do every action will feel more purposeful and you will notice the greatest returns in life through small actions.
Sweet Potato Indian Dahl
- 1 Tbsp Olive Oil
- 1 Large Yellow Onion (Diced)
- 2 Medium Carrots (Peeled and Chopped)
- 2 Cloves Minced Garlic
- 3 1/2 tsp Medium Curry Powder
- 1 tsp Turmeric
- 1/2 tsp Cinnamon
- 2 Cups Red Lentils (washed)
- 10 Cups Water
- 2 Vegetable Stock Cubes
- 1 Large Sweet Potato (Peeled and chopped into cubes)
- 1 Handful Spinach (optional)
- 5 Tbsp Plain Coconut Yogurt or Canned Coconut Milk
In a large pot or dutch oven over medium heat with the olive oil fry off the onion, garlic, and carrots until soft.
2. Add the spices and cook for a further 3 minutes stirring continuously, you can add a splash of water if your pan is dry.
3. Add the 10 cups of water, vegetable stock cubes, sweet potato, and lentils.
4. Cook covered for 20 minutes over medium heat and stirring halfway in between.
5. Reduce to a medium-low heat and cook for a further 20 minutes once added in the coconut yogurt.
6. Stir frequently so the lentils don't stick to the pan and add in a handful of spinach in the last 5 minutes.
7. Serve over rice or with naan and enjoy!