The pandemic has changed a lot of things for everyone, but it hasn’t changed people wanted a good, easy dinner that is comforting and takes about half an hour to make.
During my pandemic-inspired cooking lessons with my Dad (see more here and here!) I’ve realized his cooking skills are verrrry basic. So together we’re making meals that don’t require a ton of prep, use one pot, and use ingredients we probably all have.
This dal was so easy to make I know I’m going to be making it again and again. It’s high in protein, tasty, and cheap – and it only takes about 30 minutes to make! Definitely checks all the boxes I’m looking for these days.
Stay well everyone!
Makes 4 servings
1 tbsp vegetable oil (I used coconut)
1 tsp ground coriander
1/2 tsp mustard seeds
1 tsp turmeric
pinch chili flakes
3 cloves garlic, minced
1 cup red lentils
1 sweet potato, peeled and diced
1 two inch piece of ginger, peeled and grated (I use my microplane, but if you don’t have one, just mince it)
3 1/2-4 cups water
Basmati rice and naan, to serve
Heat oil in a large pot (I used my soup pot) over medium heat. Add mustard seeds, coriander, turmeric, and chili flakes, and cook until mustard seeds are starting to pop. Add garlic and cook, stirring, until just turning golden.
Stir in lentils, sweet potato, and ginger, and stir until everything is nicely combined. Add water. Bring to a simmer and cook until sweet potato is cooked and lentils get all mushy. You may need to add a bit more water as it cooks. Season with salt.
Serve with rice and warmed naan.