Dhal

Cheap to make. Healthy to eat. And tasty.

There is a lot to like about dhal. I use red lentils as they cook pretty quickly and they are an easy one to get by The Monkeys (on a good day.)

I will make a very basic dhal and then dress it up with what ever I have going. This week was served with some basmati rice, a dollop of natural yogurt, a spoonful of tomato chutney and some fresh chopped cucumber/ tomato. Use what ever you have though…some chilli for a kick in the pants is always good too.

Sweet Potato Dhal

In a pot add

2 good slurps of vegetable oil

a diced brown onion

3 cloves diced garlic

an inch of fresh diced ginger

a couple of shakes of

cumin

coriander

tumeric

brown mustard seeds (if you have them, I didn’t for this one)

fry until smells deliciously fragrant

add 1 1/2 cups dried red lentils

2 cups of water

stir it round and pop the lid on, (at a medium heat)

chop up your

sweet potato

and whack that in the pot, along with another

2 cups of water

salt to taste

stick the lid on and keep the temperature on low until the the lentils have cooked themselves soft and the sweet potato* is cooked through.

You can use any vegetable that is seasonal. I’ll quite often use pumpkin, sweet potato or silverbeet.