One Pot Indian Red Lentil Dal
Studded with sweet potatoes and tomatoes, these tender lentils are simmered in an insanely delicious, spice-infused, coconut-curry cream.
Servings 6
Calories 487kcal
Ingredients
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 2 cloves garlic minced
- 1 teaspoon minced fresh ginger or 1/2 teaspoon ground
- 2 cups diced peeled sweet potatoes
- 16 ounces red lentils rinsed and picked over to remove debris
- 1 1/2 teaspoons curry powder
- 2 teaspoons granulated sugar or coconut sugar
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 4 cups vegetable broth or water plus more if needed
- 14- ounce can diced tomatoes undrained
- 14- ounce can full-fat coconut milk
- Salt and ground black pepper
- Fresh cilantro leaves for serving
- Cooked rice and/or naan for serving
Instructions
- Heat the oil in a large stock pot or saucepan over medium heat. Add the onion and cook for 3 to 5 minutes, until soft. Add garlic and ginger and cook for 1 minute.
- Add the sweet potatoes and cook for 2 minutes, stirring frequently. Add the curry powder, sugar, turmeric, coriander, cumin, and cinnamon and stir to coat.
- Add the broth (or water), tomatoes, and coconut milk and bring to a low boil. Add the lentils and return to a boil.
- Reduce the heat to medium and simmer/low boil for 25 to 30 minutes, until the lentils are tender, and the stew thickens, adding more broth or water if necessary (if the mixture seems too thick and/or is sticking to the bottom of the pan). Season to taste with salt and pepper.
- Top with cilantro and serve with rice or naan.
Nutrition
Calories: 487kcal | Carbohydrates: 54g | Protein: 29g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 605mg | Potassium: 1043mg | Fiber: 24g | Sugar: 6g | Vitamin A: 117IU | Vitamin C: 12mg | Calcium: 89mg | Iron: 9mg