Lentil Chana Dal with Roasted Sweet Potatoes
Ingredients
- 200g chana dal lentils
- 40g creamed coconut
- 1 tbsp Goan spice mix
- 160g red split lentils
- ½ tsp nigella seeds
- 4 spring onion
- 160g baby spinach
- 1 vegetable stock cube (Celery)
- 2 sweet potato
- 220g baby plum tomatoes
- 4 tsp ginger & garlic paste
Description
- Preheat the oven to 200C / fan 180C / gas mark 6. Dice the sweet potatoes into 2cm cubes (peel optional). Place onto a baking tray and toss with 1 tsp oil, a pinch of sea salt and black pepper. Roast for 15 mins.
- Thinly slice the spring onions. Heat a large frying pan with 1 tsp oil on medium heat. Add the ginger and garlic paste and three-quarters of the spring onions. Cook for 2 mins, until fragrant.
- Add the spice mix and red split lentils to the pan. Cook for 1 min, then add the creamed coconut and 500ml hot water. Crumble in the stock cube and stir. Season with sea salt and black pepper. Cover with a lid and simmer for 10-15 mins, stirring occasionally, until the lentils are cooked.
- Halve the tomatoes. Add half the tomatoes to the dal and continue simmering. After 15 mins of roasting, remove the tray from the oven and add the remaining tomatoes to the tray. Roast for another 10 mins, until the tomatoes and sweet potatoes are soft and golden.
- Add the chana dal lentils and spinach to the frying pan. Cook for 1-2 mins, until the spinach has wilted. Add a splash of water if it gets too thick. Season with sea salt and black pepper.
- Serve the dal topped with the roasted veg. Garnish with nigella seeds and the remaining spring onions.
