Sweet Potato and Puy Lentil ‘Dhal’
Tamarind and Crispy Lentils
- 750g (gross weight) Sweet potatoes
- 250g coconut milk
- 5g salt
Wash and prick the potatoes and microwave then on high for around 10 minutes or until soft, turn once.
Alternatively roast the sweet potatoes in the oven on a tray covered with tin foil.
When soft, carefully (they’re hot) remove the skins and discard any dark outer flesh.
Weigh 700g of roasted sweet potato flesh and leave to cool to room temperature.
Transfer to the blender with the coconut milk and salt and blend until smooth.
- 150g Puy lentils (or green lentils if you can’t find Puy, very similar)
- 5g salt
Add the lentils and salt directly into a pan and cover with cold water.
Bring to a boil on the stove and then reduce to a simmer.
Continue to cook until the lentils are softened, could be 15-20 minutes.
Strain through a sieve and leave the lentils to cool to room temperature.
- 50g Tamarind pulp, that block stuff you see in specialist shops
- 300g Hot water
- 5g Salt
- 50g Dates
- 5g Cumin seeds
- ½ Chopped Red chilli
Pour the hot water over the tamarind and salt and leave to steep for 10 minutes.
Pass through a sieve to remove any seeds and transfer to the blender with the remaining ingredients. Blend to combine thoroughly.
Add to a pan and bring to the boil.
Remove from the heat and transfer to a container to cool to room temperature.
- 125g Puy lentils (or green lentils)
Soak the lentils overnight in cold water.
Drain very well and dry out thoroughly on kitchen roll, you want to remove the water so the oil doesn’t spit.
Carefully deep fry the lentils in vegetable oil until crispy and drain on a tray lined with kitchen roll.
While the lentils are hot season with salt and pepper
To serve, arrange the purée on the plate and add the warmed cooked lentils. Arrange the tamarind sauce around the plate and sprinkle on the crispy lentils. Garnish with coriander.