Lentil and sweet potato dhal
1 cup(s), (190g) rinsed, drained
orange sweet potato (kumara)
300 g, cut into 2cm pieces
1 medium, chopped
1 tbs, or sunflower oil
1 medium, finely chopped
2 clove(s), crushed
2 tsp, finely grated
fresh red chilli
1 whole, finely chopped
2 tbs, plus extra to garnish
30 g, (12 individual) microwaveable variety
99% fat-free plain Greek yoghurt
⅓ cup(s), (80g)
- Place lentils, sweet potato, tomato and 3 cups (750ml) water in a medium saucepan over medium-high heat and bring to the boil. Reduce heat and simmer, stirring occasionally, for 15–20 minutes or until lentils are tender and mixture is thick.
- Meanwhile, heat oil in a small saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, ginger, chilli, cumin and ground coriander and cook, stirring, for 1 minute or until fragrant.
- Stir spice mixture into lentil mixture and cook, stirring, for 2 minutes. Stir in chopped coriander. Season with pepper.
- Cook pappadums in microwave following packet instructions. Serve dhal with pappadums and yoghurt, sprinkled with extra coriander.