Masoor dal

Ingredients

• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 1 medium sweet potato, finely diced
• 2 tablespoon minced ginger
• 2 garlic cloves, minced
• 2 tsp cayenne pepper
• 1 cup red lentils
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp turmeric
• 1 can chopped tomatoes (400g)
• 1.25 l water
• Half a can of coconut milk (200g)
• Around 2 tbsp salt
• Around 1 tbsp lemon juice
• Cilantro and basmati rice, for serving (optional)

Preparation

1. Sauté the onion in vegetable oil in a pan on medium-low heat.
2. Add sweet potato, sauté for 5 minutes.
3. Add ginger and garlic. Stir and reduce heat.
4. Add cayenne pepper, coriander, cumin, turmeric, ground ginger, lentils. Stir until lentils are well-coated.
5. Add tomatoes, and water. Cook uncovered for around 25 minutes.
6. Add coconut milk, then season to taste with salt and lemon juice.
7. Top with cilantro, serve with basmati rice.

This is based on the New York Times recipe, with some adjustments from the commenters and myself.