Embark on a culinary journey to India with this Sweet Potato Coconut Dal with Dukkah Salsa and Cheats Chapati recipe. This dish combines the hearty taste of sweet potato with the creamy texture of coconut dal, promising a dining experience that’s both comforting and exotic.
The dal is mixed with chunks of sweet potato, creating a delightful blend of textures and flavours, and cooked until it’s creamy and bursting with flavour.
Adding a touch of crunch to the dish is the dukkah salsa. This salsa, with its blend of nuts, seeds, and spices, offers a satisfying crunch and a unique taste that pairs well with the creamy dal.
On the side, you’ll find a serving of cheats chipati. This chipati, cooked until it’s soft and fluffy, offers a comforting taste that pairs well with the robust flavours of the dal and salsa.
This Sweet Potato Coconut Dal with Dukkah Salsa and Cheats Chapati recipe is an excellent choice for those nights when you want a meal that’s comforting, quick, and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a saucepan with a lid, zester, bowl, frying pan and foil.
Sweet Potato Coconut Dal with Dukkah Salsa and Cheats Chapati
Print RecipeIngredients
- 200ml Coconut Milk
- 100g Red Split Lentils
- 30g Tomato Puree
- ½ Lime
- 4 Super Soft Tortilla with Whole Wheat
- 1 Ginger
- 1 Bunch of Coriander
- 100g Baby Spinach
- 1 Onion
- 1 Sweet Potato
- Dukkah Mix
- Vegetable Stock Powder
- Sri Lankan Curry Powder
Instructions
Step 1: Preparation
Begin by halving, peeling, and chopping the onion into small pieces. Next, peel and grate the ginger. Lastly, peel the sweet potato and chop it into 2cm chunks.
Step 2: Start the Dal
Heat a drizzle of oil in a large saucepan over medium heat. Add the onion and cook until it softens, which should take about 4-5 minutes, stirring occasionally. Add the ginger, Sri Lankan curry powder, and tomato purée to the pan. Stir the ingredients together and cook for an additional minute. Pour in the specified amount of water, coconut milk, and vegetable stock powder. Stir the mixture to dissolve the stock.
Step 3: Dal Simmering
Add the sweet potato and red lentils to your pan and season with salt and pepper. Bring the mixture to a simmer, cover the pan with a lid, and cook. Make sure to stir frequently until the lentils and sweet potato become soft. This should take about 20-25 minutes. If the dal appears a bit dry, add a splash of water.
Step 4: Salsa Preparation
In the meantime, roughly chop the coriander (stalks included). Zest and halve the lime. Combine the lime zest, Dukkah, and coriander in a bowl. Add the specified amount of olive oil for the salsa, a squeeze of lime juice, and a pinch of salt and pepper. Mix the ingredients together and set aside.
Step 5: ‘Chapatis’ Creation
Simultaneously, heat a large frying pan on high heat (no oil needed!). Once the pan is hot, dry fry your wholemeal tortillas for 30 seconds on each side. You want your tortillas to char slightly, so keep an eye on them. Transfer each tortilla to a plate, creating a chapati pile. Keep them warm by covering the plate with foil.
Step 6: Finish and Serve
Once the dal is cooked, gradually stir in the baby spinach until it wilts, which should take about 1-2 minutes. Add a squeeze of lime juice. Taste the dal and add more salt, pepper, or lime juice if necessary. Serve the dal in bowls, topped with the Dukkah salsa, and the chapatis on the side. Enjoy!
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