Provencal Style Indian Dahl 

I have been making a version of a red lentil dahl since we had two Eastern Indian students come to live with us. I practiced making a dahl over and over again until one day Suvhir thought ok, I am making a good dahl.

Here I combine fresh ingredients that make this dahl feel more like a french country dish with the added sweet potatoes and or tomatoes and greens.

Keep this light and crunchy.

Serves 4                                                                                                                                                    20-30 minutes

Ingredients

2  tbsp. olive oil or coconut oil

2  medium onions, sliced

1 - 2 cloves of garlic,  peeled and minced

1 inch piece of ginger peeled and minced

1 tsp. Black mustard/cumin seeds

1 tsp. curry powder

1 tsp. cumin ground cumin

1 tsp. of cinnamon powder

1 pinch of smoked paprika

1 medium sweet potato, peeled and chopped or grated (this could be baked ahead of time for added flavor.)

¾ cup red lentil, rinsed

1 tsp. salt

1 tsp. sugar

1 200 ml tin of diced tomatoes or ¼ to ½ cup sundried tomatoes (or 3 fresh tomatoes, chopped)

1 cup of chopped green vegetable or fresh chopped herb  optional

1 200 ml tin of coconut milk 

1 bunch of fresh chopped cilantro for garnish

Directions

1. In a deep frying  pan sweat the onions, garlic, ginger and spices in oil with the top on until fragrant, golden and tender to collect the flavors. 

2. Add the sweet potatoes and steam until just tender. Stir in the red lentils, salt and sugar. 

3. Add the broth and green vegetable and the tomatoes and  let this dahl simmer for about 20 to 30 minutes or until the liquid has mostly been absorbed. 

4. Add the coconut milk and swirl into the dahl for five minutes.

5. Add the lemon juice or vinegar and chopped cilantro with any additional seasoning if you wish before you serve. 

This Provencal version of a traditional dahl came to me through an Indian recipe called Goan style. Here I am aiming for something more chunky, perhaps a little less cooked and fresh like the french countryside. 

Enjoy this dish with traditional steamed basmati rice, a papaya chutney and a plate of steamed asparagus or fresh wild ramps .