A while ago I made a lentil dahl/curry for dinner and posted it here, but I made it again this week because my friend is travelling in India and I’m jealous, and made a few changes (and took a much better photo with my new awesome camera) so I thought I’d re-post it again, because it tasted much better this time around :)
I got the first recipe from a cook book and basically copied it word for word, but it had normal potatoes with the sweet potatoes, and it specified a longer cooking time, so it was a little bit dry and burnt, so this time around I’ve just got sweet potato and some lentils, and because of this it’s much sweeter and creamier, and much more orange, which is a plus! My tips would be don’t hold back on the spice, because it tastes really good, and don’t overcook this, because it tastes nice with a bit of bite to it. I had this with a warmed pitta bread for my dinner yesterday and much prefer this improved version!
Also I’m leaving uni in two days, ahh! Will be posting more when I get home, but it’s been quite a busy week!
One small sweet potato
50g of lentils
Half an onion
One clove of garlic
Half a teaspoon each of ginger and paprika
Natural soy yoghurt to serve (and pitta breads)
- Fry the onions, garlic and spices until golden.
- Put all of the ingredients into about 250ml of boiling water and cook slowly for about 15-20 minutes or until the potatoes are tender and the water has all gone. Add more water if it’s too dry.
- Serve with yoghurt and paprika.