Red Lentil & Sweet Potato Dhal with Coriander & Crispy Red Onions

Dhal

350g Dried Lentils
1 x Large Red Onion
1 x tbs Coconut Oil
Half Cinnamon stick
1 x Star Anise
Pinch Cumin Seeds
Pinch Black Onion Seeds
3 x Gloves Garlic - Grated
30g Fresh Ginger Grated
1 x 400 ml Tin Coconut Milk (17% fat) 800 ml Water or Stock

1 x tsp Ground Turmeric
1 x tsp Ground Cumin
1 x tsp Ground Coriander 1 x tsp Smoked Paprika 1⁄4 x tsp Ground Cinnamon 1⁄4 x tsp Cayenne Pepper 1 x Bay Leaf

1 x tsp Coconut Sugar - to taste 1 x tsp Salt & Black Pepper
1 x Handful Fresh Coriander Fresh chilli to garnish - optional

500 g or 1 x Large Sweet Potato Crispy Onions

2 x Red Onions
6 x tbsp Coconut Oil
4 x tbsp Plant milk
2 x tbsp Gram/Chickpea Flour Pinch of Cumin
Pinch of Garam Masala

Wash & Soak the Red Lentils (pref up to 4 hours)
Roast the sweet potato at 180’ for approx 15/20 min until just turning soft, leave to cool then scoop out the flesh.

Fry the whole spices/seeds in the coconut oil for 1-2 min until they start to crackle, add the onion & cook for 2-3 min, then add the fresh ginger & garlic, fry gently for 15 min whilst stirring occasionally. Then add the red lentils, water (or stock) coconut milk & rest of the ingredients.

Cook on a low simmer for 1 hour stirring occasionally until thick. Check the seasoning & stir in the roasted sweet potatoes.

Whilst the Dahl is cooking, thinly slice the red onions & soak for 15 minutes in the plant milk. Toss the onions in the gram flour & spices.
Heat the coconut oil to 180’ & fry the onions until brown & crispy.
To serve, ladle the Dahl into bowels, garnish with the crispy red onions & chopped coriander.