Servings: 4 to 6

2T Coconut oil 2T Coconut oil
1 T black mustard seed 1 T black mustard seed
a handful of fresh or frozen curry leaves a handful of fresh or frozen curry leaves
1 T urad dal 1 T urad dal
1 small onion, finely diced 1 small onion, finely diced
1 t cumin seed 1 t cumin seed
1-2 long dried red chiles 1 to 2 long dried red chiles
 
1" ginger, peeled and minced 1" ginger, peeled and minced
5 cloves of garlic, minced 5 cloves of garlic, minced
1-2 serran chiles, minced 1 to 2 serran chiles, minced
1/2" turmeric root, peeled and diced (or 1/2t turmeric powder) ½" turmeric root, peeled and diced (or ½t turmeric powder)
 
1C tomato puree 1C tomato puree
1 T tamarind paste disolved in 1/2C hot water 1 T tamarind paste disolved in ½C hot water
2 T coconut sugar or to taste 2 T coconut sugar or to taste
salt salt
black pepper (lots!) black pepper (lots!)
 
3 sweet potatoes, peeled and cut into 1" chunks 3 sweet potatoes, peeled and cut into 1" chunks
 
For serving: subheading: For serving:
rice, fresh coriander, plain yogurt rice, fresh coriander, plain yogurt

Heat the coconut oil in a large skillet over medium high heat. When hot, add the mustard seeds.
When mustard seeds begin to pop, lower the heat slightly and add curry leaves, uran dal, and cumin seed.
After a minute or so, add diced onion and saute until soft.
Add ginger, garlic, fresh chili, and turmeric and saute for a minute or rwo.
Add tomato and tamarind water along with salt, pepper, and coconut sugar.  Bring to a boil and reduce to a simmer for a few minutes.
Add sweet potatoes, cover, and simmer gently for 20 minutes or so, occasionally stirring gently until sweet potatoes are tender. Taste and adjust seasoning as needed. You may prefer it sweeter, saltier, tangier, or more fiery.  Your call.
Serve over rice topped with yogurt and fresh coriander. Some delicious dal  adds protein and balances the meal nicely.

I find it helpful to run the ginger, garlic, chile, and fresh turmeric in the food processor for a smooth paste.  I find it helpful to run the ginger, garlic, chile, and fresh turmeric in the food processor for a smooth paste.