To make the Indian Dahl, finely chopped onion and garlic and measure out spices into a small mixing bowl.
In a medium saucepan, heat ghee or butter over a medium heat – add onion and garlic and cook until very soft and slightly browned. Add spices and stir well for at least 1 minute to cook spices.
Once fragrant, add rinsed split peas, bay leaf, salt and water and bring to the boil. Turn down the heat and simmer uncovered for 40-55 minutes or until lentils are cooked and sloppy (quite wet). You may need to top up with some water and stir to keep moist at all times during cooking.
Add sweet potato and coconut cream and stir well. Cook for a further 8 minutes or until sweet potato is soft and can be mushed. Crush mixture slightly and remove from heat – add chopped chili and coriander to taste.
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