Indian Black Lentil Dal

01Method

1. 1

   Heat the oil in a heavy-bottomed pot. Add the chopped onion, garlic, ginger, and carrot, stirring constantly for 1-2 minutes until fragrant.

2. 2

   Stir in the curry spice, then add the lentils and cook for about 1 minute. Follow with the tomatoes, coconut milk, and half of the stock, stirring to combine.

3. 3

   Bring to a gentle simmer, then cover and cook over low heat for 20-25 minutes, stirring occasionally and adding more stock as needed if the mixture becomes too thick.

4. 4

   Add the diced sweet potato and continue cooking for another 15 minutes until it becomes tender.

5. 5

   Check the seasoning and adjust with salt, pepper, and citrus juice to taste, aiming for a thick, creamy texture. Fold in the spinach and let it wilt for about 1 minute off the heat. Serve topped with a dollop of yogurt and fresh herbs.