Potato and Tomato Dahl with Chapatti Crisps.

Dahl is one of the most confusing dishes ever. Why? Because I had to google if my spelling was right! Spell it how you wish (Dahl, Dhal or Dal), it's definitely one of my favourites! I've long wished that lentils sat better with my stomach, sadly they don't, this dish however was a perfect way to bulk them out with other stuff yet still have the deliciousness of dahl! 

It is slightly adapted from one of my 3 favourite cooking magazines (all featured here) or it may have been Recipes Plus. I cut it out long ago and stuck it in a folder to make later. I wish I had made it sooner, but never mind, now I'll be making it all the time!

Serves 6

1 large Onion, finely chopped

3 cloves Garlic, crushed

3 tsp crushed Ginger (from a jar, feel free to use fresh)

1 Tbsp Vegetable Oil

1 large Potato, chopped

350g Orange Sweet Potato (or Kumara), chopped

3 medium tomatoes, chopped

1 tsp Garam Masala

1 tsp Ground Turmeric

1/2 tsp Ground Cumin (optional)

1/2 tsp Ground Coriander (also optional, I like lots of flavour in my Dahl)

1 1/2 cups Red Split Lentils, rinsed

2 cups Vegetable Stock

Heat the oil in a heavy based large saucepan over moderate heat. Cook onion until softened and translucent then add garlic and ginger and cook a further minute or until fragrant. Add spices, potato, sweet potato (or Kumara) and tomatoes and cook for 5 minutes. 

Add lentils and stock. Cover and bring to the boil. Reduce heat and simmer, stirring occasionally, for 25-30 minutes or until lentils and potatoes are tender and the sauce has thickened. If it gets too thick add some extra vegetable broth as needed. 

1 packet (6) Chapatti

Cooking Oil Spray

Salt and Pepper

While your Dahl is cooking (or beforehand if you prefer, they will keep for a few hours), preheat the oven to 180C. Cut chapatti in half, into quarters and then 6ths and finally into 8ths. Lay on a baking sheet and spray with non stick spray (I use Alfa One Rice Oil spray)then turn and spray the other side and season with salt and freshly cracked black pepper. Bake for 6-8 minutes or until golden and crisp. Be careful, they burn quickly once they're done.