RECIPES

1.Pre-heat the oven to 200’C
2. In a baking tray, toss together sweet potatoes, 1 Tbsp coconut oil and garam masala. Season with sea salt pepper, and roast for around 20 minutes until caramelised and crispy on the outside, then set aside
3. In a large pot or deep saucepan, heat 1 Tbsp of the coconut oil. Add the cumin, fennel and turmeric and cook over moderate heat, stirring constantly, until fragrant, about 1 minute
4.Stir in the remaining 2 Tbsp of coconut oil and the onions and cook, stirring occasionally, until softened
5. Add the garlic, ginger and half the chilli and cook, stirring, for 1 minute
6.Reserve half of the spiced onion mixture in a small bowl
7. Add the chicken broth, coconut milk, lentils and coriander stems to the pot and bring to a simmer
8. Cook over moderately low heat, stirring occasionally, until the lentils are tender, about 20 minutes
9. While the dahl is cooking, make the rice: rinse the rice in a sieve thoroughly. Place the rice in a saucepan with the water. Add the knob of butter, the saffron, cardamom, cinnamon and star anise
10. Bring to a fierce boil and then turn it right down and put the lid on. Cook gently for around 10 minutes
11. Back to the dahl, add the spinach and cook for just a few minutes
12.Stir in the lemon juice and season with salt and pepper
13. Spoon the dahl into a serving bowl and top with the reserved onion mixture, roasted sweet potatoes and chilli. Garnish with chopped coriander
14. Serve with saffron and lemon spiced rice and mango chutney

https://www.lifestylefood.com.au/recipes/14489/dhal-with-lemon-and-saffron-spiced-rice