Lentil Dal with Sweet Potatoes

feastingathome.com

Omar "Don Nacho" Campos

3 cups hot water

1 cup red lentils ( split lentils)

2 tablespoons ghee, or coconut oil

1 yellow onion, diced

1 tablespoon grated (or minced) fresh ginger

4 cloves garlic - minced

1 teaspoon cumin seeds (or substitute ground cumin)

1 teaspoon black mustard seeds

1 teaspoon fennel seeds

1 to 3 fresh chilies- serrano chili pepper, (or jalapeño) slit down the side vertically (optional)

1 tablespoon Garam Masala Spice

1 teaspoon fenugreek leaves ( optional, but tasty)

2 bay leaves

2 medium tomatoes, diced (or one 14-ounce can diced)

1 teaspoon salt

1 medium sweet potato or yam, diced into ¾ inch cubes, skins OK (other veggies include cauliflower, green peas, spinach, kale, carrots, etc) SEE NOTES.

1 teaspoon honey or maple syrup

Handful fresh cilantro leaves or chopped scallions for garnish

Toasted Flaked coconut- optional

Tempering oil - highly recommended!!!

2 to 3 tablespoons ghee, or coconut oil

1 teaspoon cumin seeds ( or coriander, crushed)

1 teaspoon fennel seeds

1 teaspoon black mustard seeds

8 curry leaves (optional, but doubly amazing.)

Directions at feastingathome.com

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