Red Lentil Dal With Mashed Sweet Potato

For a Serving Size of Two:

Ingredients:

• 80 grams red lentils (masoor dal)
• 200 grams sweet potato
• 100 grams finely chopped onion
• 50 grams finely chopped tomatoes
• 10 grams ginger-garlic paste
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 2 teaspoons ghee
• Salt to taste
• 1 tablespoon fresh coriander leaves, chopped
• Water as needed
• 1 teaspoon lemon juice

Procedure:

• Rinse the red lentils under cold water. In a pot, add the lentils, turmeric powder, and 400 ml of water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the lentils are soft. Set aside.
• While the lentils are cooking, boil the sweet potato cubes in water with a pinch of salt until tender (about 10-12 minutes). Once cooked, drain and mash the sweet potatoes until smooth. Set aside.
• In a pan, heat ghee over medium heat. Add cumin seeds and let them splutter. Add the chopped onions and sauté until golden brown. Add the ginger-garlic paste and cook for another 1-2 minutes.
• Add the chopped tomatoes, red chili powder, and salt. Cook until the tomatoes soften and the oil begins to separate from the masala.
• Pour the cooked lentils into the pan and mix well. Let the dal simmer for 5-7 minutes to combine the flavors. Add more water if a thinner consistency is desired.
• Stir the mashed sweet potato into the dal, allowing it to blend with the lentils. Let it cook for an additional 2-3 minutes.
• Add garam masala and lemon juice (optional). Garnish with fresh coriander leaves. Serve hot with rice, chapati, or as a standalone dish.

Nutritional Benefits:

Nutritional Information:

• Calories: 580 kcal
• Protein: 22.3 g
• Carbohydrates: 102.2 g
• Fat: 13.6 g