Masoor Dal (Spiced Red Lentils with Sweet Potatoes)

It's that time of year again where hearty stews and soups are back on my dinner rotation. I wanted to make a filling, vegetarian dinner and came across this recipe. I love Indian food and the ingredient list for this is fairly simple if you already have the spices. The recipe is very easy to follow and the leftovers taste delicious. This makes a generous portion which can feed 4 to 6 easily. Serve this with a side of cucumber raita and rice and enjoy.

Recipe from New York Times

2 tablespoons vegetable or olive oil
1 cup finely chopped onion
2 ½ cups (10 ounces, about 1 small to medium) finely diced sweet potato
1 tablespoon minced ginger (about a 2-inch long piece)
2 garlic cloves, minced
1 Thai or bird's-eye red chili, or 1 serrano pepper, finely diced (if you want more heat, add the seed to the recipe)
1 cup red lentils
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons turmeric
1 teaspoon ground ginger
1 cup canned chopped tomatoes

4 cups waterSalt, to season
3 tablespoons chopped cilantro

Using a large saucepan over medium heat, saute the onions until softened. Stir in the sweet potatoes and cook another 5 minutes. Mix in the ginger and garlic and reduce the heat to low. Next, stir in the chili, lentils, coriander, cumin, turmeric and ground ginger. Mix until the lentils are covered in oil. Pour in the chopped tomatoes and 4 cups of water. Raise the heat to bring the mixture to a rolling boil, then reduce heat to maintain a fast simmer. Cook, uncovered until the potatoes and lentils are soft, about 25 minutes.

Season the mixture with salt and continue to simmer another 10 minutes, until the mixture has thickened. Whisk the dal. If it is too watery, increase the heat and cook a little longer.

Sprinkle with chopped cilantro before serving. Enjoy with rice or naan.

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