Coconut Sweet Potato Chickpea Red Lentil Dahl With Fresh Mango, Toasted Coconut Shavings & Cilantro
Here's a huge dose of beta carotene and plant protein for you! And, for all of my gluten free readers, yes, dal is a naturally gluten free food. This recipe is simple, but is chock full of super anti-inflammatory spices, such as fresh turmeric, ginger, and cinnamon, that it will help keep you healthy and radiant all year long, especially in the winter.
This might seem like a long list of ingredients and time-consuming, but it's actually quite quick to whip up. It differs from my other Super Spice Red Lentil Dal in that I prepare this dal in one pot, while my other recipe calls for two different pans then combining them into one. I regularly make some kind of dal or curry in the winter because it's just one of the most comforting and nourishing foods that I can make that's easily adaptable to what ever produce I have on hand. Once the sweet potatoes, shallots, ginger, and turmeric are prepped, the rest is pretty easy. And, it will smell amazing right away to keep you wanting to linger over the pot. But, since red lentils and sweet potatoes cook so rapidly, everything will be ready in under 30 minutes. While the dal is cooking, you can prep the mangos, toasted coconut, and cilantro. And, if you want to serve this with basmati rice, start cooking the rice in another pot or a rice cooker while the dal simmers.
Very healthy and delicious, and tastes amazing!
To your health and happiness! xx, Juli
Ingredients (serves 3 - 4 as a main)
- 2 tablespoons coconut oil
- 1 tablespoon ghee (swap with extra coconut oil if you're dairy free)
- 2 shallots, minced
- 1 garlic clove, minced
- 2 tablespoons ginger, minced
- 1/2 teaspoon fresh turmeric, grated
- 1/2 teaspoon cumin seeds
- pinch bird’s eye chili or dried chili flakes
- 4 medium sweet potatoes, chopped into 2 cm pieces
- 1 cup red lentils, rinsed
- 2 - 3 cups water (depends on your final quantity of potatoes and how thick you like your dal)
- sea or Himalayan pink salt to taste
- coarsely ground black pepper
- 2 broken cardamom pods
- 1/2 cinnamon stick
- 1 bay leaf
- 1 cup cooked chickpeas
- fresh mango, in small 1 cm cubes
- toasted coconut shavings to garnish
- handful of fresh cilantro leaves to garnish
- In a large pot on medium heat, warm coconut oil and ghee and cook shallots, garlic, ginger, turmeric, cumin, and chili until fragrant.
- Add the sweet potatoes and cook for about 5 minutes until well combined with the spices.
- Turn the heat to medium-low and add the red lentils and stir together until everything is coated with the spiced coconut oil. Add a teaspoon more coconut oil as needed.
- Continuously stir so it doesn't stick to the bottom of the pot. Cook for about 2 minutes.
- Add about 2 cups of water or enough to cover the sweet potatoes. Add the cinnamon stick, cardamom pods, and bay leaf with a pinch of salt and bring to a boil, then turn down heat. Simmer for about 15 minutes.
- When the dahl is about 5 minutes from being finished, remove the cinnamon stick and add the chickpeas and coconut milk and simmer for about another 5 minutes until the vegetables are completely tender, but not mushy.
- While the dahl is simmering, cube the mango; and, in a small pan over medium heat, dry toast the coconut shavings until they are golden brown, coarsely chop the cilantro, and set everything aside until ready to serve.
- Great on its own or served with basmati rice (or with Indian papadoms!).