About the Recipe
This is one of my favourite recipes to make and and after sharing it to thousands of people over the years I have no doubt it is a crowd pleaser!It has always made people mouths water and tummies sing leaving their taste buds excited and bodies feeling nurtured.
1 cup x leek (roughly chopped)
1/8 cup x fresh ginger (grated)
1/4 bunch x fresh coriander stalks (chopped up fine)
1/4 bunch x fresh coriander leaves (chopped up roughly)
About 1/2 cup x fresh coriander leaves (for garnish)
1/3 tsp x black pepper (freshly cracked)
1 Tablespoon x extra virgin coconut oil
1/2 teaspoon x tumeric ground
About 10 fresh curry leaves
1/2 tsp x garam masala spice (ground)
About 1 1/2 teaspoons x sea salt
4 cups x sweet potato (chopped into 1 cm cubes with skin left on)
1/2 cup x ripe tomatos (roughly chopped up)
ingredient 2 Lt x spring or filtered water
1/2 cinnamon stick
1 cup x red split lentils (soaked in a bowl cover with boiling water for 15 minutes then strained and rinsed well)
1 teaspoon x corinader seeds
1/2 tsp x cumin seeds
3/4 teaspoon x fennel seeds
1/4 cup x coconut milk or cream (optional)
Heat coconut oil in pot on medium heat. Saute' leeks, ginger and coriander stalks until soft (2-3 minutes) making sure to season with salt.
Add tumeric power and cook out for 15-20 seconds before adding tomatos making sure to season them with some salt also. Continue to cook for a few minutes, stirring well untilt hey are mostly broken down.
Add sweet potato, pepper, cinnamon, fennel seeds, water, curry leaves and bring to boil. Once boiling, turn down to simmer and add your presoaked lentils. Over the next 20 minutes be sure to skim off any bubbles that accumulate on top of the liquid and give it a good stir after each time.
While your dal is slowly ticking away, toast your cumin and coriander seeds in a pan on medium heat until they begin to gently smoke. Once they do, remove them from the heat and add your garam masala genlty mixing as it toasts. Stir them all in to your dal.
Simmer on medium to low heat for anther 20-30 minutes stirring regularly until the sweet potatos are almost completely broken down and the dal is creamy in consistency. Add between 1/2 -1 teaspoon x sea salt and optional coconut cream. Continue to simmer for another 5 minutes. Add freshly chopped coriander and check seasoning before serving. Enjoy!