Sweet Potato Dal with Lime

thepeskyvegan.com

Bob in Tennessee

1 tablespoon coconut oil (or other cooking oil)

2 medium onions, finely chopped

½ teaspoon salt (plus more to taste)

2 large sweet potatoes, peeled and chopped into 1-inch cubes (1.5 lbs / 700 g)

6 cloves garlic, finely chopped

Approx. 2 inch piece of ginger, finely chopped

2 to 3 rocket chillies, thinly sliced (more or less depending on how you like your heat)

6 cardamom pods

2 teaspoons ground cumin

1 teaspoon ground turmeric

1 teaspoon ground fenugreek

1 teaspoon ground coriander

2 bay leaves

1½ cups (300 g) dried red split lentils

4 to 5 cups (1 to 1.2 litres) water or vegan stock (plus more if needed)

1x 14 oz (400 g) tin tomatoes

1 7 oz (200 ml) tin coconut milk (or half of a standard tin)

1 lime, zest and juice

1 teaspoon garam masala

Small handful fresh coriander

Directions at thepeskyvegan.com

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