Quinoa Dal with Roasted Sweet Potato
Serves 4 to 6
Dal or dahl is as common in India as roasted potatoes are in England or mac and cheese in America. The word means dried legume, as in lentil, pea, chickpea or fava bean. Dal is also the name for the thick puréed stew made from these legumes. Dal can be a nutritious, humble meal served with rice, or it can be one of several dishes served as part of a more elaborate Indian meal. It is found on every Indian table every day, rich man or poor man, rain or shine.
So today in the middle of winter, I’m making Dal to warm my boys through as they return from school and work. I’m using red quinoa instead of the traditional legume. Why change the main ingredient? One reason is that quinoa is packed with nutrition. Another is that I don’t always have lentils in the house. This recipe also lets me use up some sweet potato. I hate waste, and I never throw food out. I always find a way to use it up.
By bringing all of these ingredients together, you will have a fabulous, vegetarian meal of quinoa dal with roasted sweet potatoes that is simple to make and packed with nutrition.
Ingredients:
3 cups sweet potatoes, peeled and cut into medium dice
4 tablespoons olive oil
1 red onion, peeled and sliced
2 garlic cloves, peeled and minced
1 teaspoon turmeric
1 teaspoon cumin seeds
1 teaspoon curry powder
½ teaspoon chili flakes
1 cup red quinoa
1 cup wild rice
4 cups low sodium vegetable stock
1 tablespoon freshly chopped cilantro
How to make:
Preheat oven to 400◦F. Place the sweet potato in a small roasting tin, drizzle with 2 tablespoons of olive oil and season. Pop the tray into the oven to roast for 25 minutes, stirring halfway through.
Heat the remaining oil in a large pan and add the onion. Season, and then fry over a medium heat for 5 minutes. Stir in the garlic and spices, turn the heat to low and cook for 2 minutes more.
Add the quinoa and 2 cups of stock. Bring to the boil, cover with a lid and simmer for 15 minutes until the quinoa is tender.
While the quinoa is cooking, place the rice into a medium size saucepan and pour in the stock. Place the pan on the stove over a high heat. Bring the stock to a boil, reduce the heat to a simmer and cook for 15 minutes or until the rice is tender.
Serve the quinoa dahl with the roasted sweet potatoes, rice and sprinkle with the chopped coriander.