Lentil and Sweet Potato Dahl With Rice
This recipe has a lot of spiced ingredients but it’s no wonder since it’s a healthy, vegetarian, Indian dahl. The rice and lentils, together with the sweet potato get deliciously enhanced by garam masala and coriander. It doesn’t take much of your time to prepare – 30 minutes at most.
Ingredients Needed for Lentil and Sweet Potato Dahl With Rice
For the sweet potato and lentils:
1 tablespoon vegetable oil
1 red onion, diced
2 garlic cloves, crushed
2 teaspoons of garam masala
1 teaspoon coriander seeds
2 large sweet potatoes, cubed
4 ounces of red lentils
1 cup coconut milk
2 medium tomatoes, diced
1 cup water
For the rice:
2 ounces of almond flake
10 ounces of cooked rice
salt
pepper
2 teaspoons of garam masala
fresh parsley for garnishing
How to Make Lentil and Sweet Potato Dahl With Rice
- For the sweet potato and lentils:
Heat the oil in a skillet over low heat. Add the onion. Cook and stir it until tender.
- Add the garlic, garam masala, coriander seeds, sweet potato, and red lentils. Cook and stir for 1 minute or so.
- Add the coconut milk and tomatoes. Cook and stir for 30 seconds. Add the water, stir a little, and cook until reduced. Set aside.
- For the rice:
Add the almond flakes to a skillet over low heat. Cook and stir until golden brown. Set aside.
- Add the cooked rice to a skillet over low heat. Season with salt and pepper, then add the roasted almond flakes and garam masala. Cook and stir for 1-2 minutes.
- Serve the sweet potatoes and red lentils together with the rice on a tray. Garnish them with fresh parsley.