Curried Lentils With Rhubarb And Sweet Potatoes Recipe

About this recipe

A hearty and flavorful gluten-free dinner featuring curried lentils, tangy rhubarb, and sweet potatoes, topped with shredded coconut for a delightful crunch.

Ingredients

• 500 g Organically Grown Sweet Potato
• 200 g Ginger (Shunti)
• 60G Primi Piatti Red Chilli Flakes
• 300 ml Puramate Pancake Maple Syrup
• 100 g Tulsi Bee
• - MASOOR DAL
• 1 kg Rice
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 50 g Sakthi Curry Powder
• 100 g Catch Sprinklers - Iodized Table Salt
• 100 g Whole Farm Premium Desiccated Coconut Powder (Burada)

Instructions

1. 1. Rinse 1 cup of masoor dal and place them in a deep pot. Cover with water and bring to a boil.
2. 2. Reduce the heat to a simmer and add 1 medium sweet potato, peeled and sliced. Cook until both the masoor dal and sweet potato are tender, about 40-50 minutes. Drain and set aside.
3. 3. Preheat your oven to 400°F (200°C).
4. 4. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add 1/4 cup of desiccated coconut and cook until lightly toasted, about 2-3 minutes.
5. 5. Stir in 1 tablespoon of curry powder, 1 teaspoon of grated ginger root, 1 teaspoon of red pepper flakes, 1 teaspoon of salt, and 1 tablespoon of maple syrup. Mix well and cook for another 2 minutes.
6. 6. In a large bowl, mash the cooked sweet potato with a fork. Add the drained masoor dal and the coconut mixture. Stir until well combined.
7. 7. Transfer the mixture to an oven-proof dish and spread it evenly. Bake in the preheated oven until heated through and slightly golden on top, about 20 minutes.
8. 8. Remove from the oven and garnish with 1/4 cup of shredded coconut.
9. 9. Serve hot with a side of chutney and a bowl of rice for a complete meal.