Sweet Potato Daal.

Daal

1. Add the olive oil, cinnamon, and black cardamom to a large cast iron pan. Turn the heat on low and cook for 5-10 minutes until fragrant and the oil has infused. (Crush the cardamom to stop them popping.)

2. Turn the heat up to high and add the chopped red onion. Cook aggressively for about 10-15 minutes, stirring almost constantly. The onions will start to brown around the edges and go jammy. 

3. Add the garlic and ginger pastes, garam masala, curry powder, and turmeric. They will sizzle in the oil as you stir them in. 

4. After about 2 minutes a fond will start to appear. Stir in the carrots, celery, coriander stalks and bay leaves. This will reduce the heat and stop the mix burning.

5. After another minute add the lentils and stir to coat them in the mix. The add the coconut milk and water.

6. Turn the heat down to low and gently simmer for 1hr, until the lentils are soft, but not mush. Stir regularly to release the bottom of the pan.

7. Add the jaggery, vinegar, restaurant spice mix, and ground cinnamon and cook for another 5 minutes.

8. Add the coriander leaves and turn off the heat. Season with salt and pepper to taste.

Sweet Potato

1. Preheat oven to 200C.

2. Combine the dry ingredients in a large bowl.

3. Peel and dice the sweet potato into 2cm cubes. Add to the bowl and toss in the dry mix.

4. Drizzle with olive oil and toss until all cubes are coated in a oil and spice.

5. Roast in the oven until they are cooked through and start to crisp up. 30-60 mins (can vary wildly for no obvious reason)

To serve, top a ladle of daal with some of the sweet potato, a spoon of onion relish and yogurt. Enjoy with or without flatbread.

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Allergens.

celery