Here’s an amazing red lentil dhal recipe with the most yummy AND EASY sweet potato flat breads ever! I filmed this while house sitting with my husband (and Lambdancer band mate) Jimmy a few weeks ago for our friend Marian Caulfield. For all my music/vegan food sites check links below ingredients.
MUSIC – Lambdancer – ‘Make it Count’ instrumental
SWEET POTATO FLAT BREADS
1 cup of mashed sweet potato
1 cup of all purpose flour
METHOD
Combine sweet potato and flour to make dough
Roll dough into a log and cut into 6
Roll each piece into a ball and flatten slightly
On a floured surface with a floured rolling pin roll into thin pancake shaped rounds
Dry fry on a medium head in a non stick frying pan
Keep turning until cooked, golden spots on each side
Keep each bread wrapped in a tea towel until the rest are ready
ENJOY!
RED LENTIL DHAL
175g (6 oz) red lentils
725ml (1.25 pints) water
1 – 2 table spoons of oil
Half tea spoon of brown or black mustard seeds
1 – 2 tea spoons of cumin seeds
4 cloves
1 tea spoon of salt
Half tea spoon of turmeric
Selection of diced veg – we used peas, courgette and broccoli
OPTIONAL – 1 table spoon chopped, seeded hot green chilies
OPTIONAL – chopped bunch fresh coriander
METHOD
Cook lentils in water until mushy, about 10 mins
Add veg and cook for further 7 – 10 mins
Meanwhile, heat oil in a small frying pan
Add mustard seeds
When seeds start to pop add the cumin seeds, fry briefly
Add rest of the spices taking care not to burn
Add chopped chilies if using
Add fried spice mix to the lentils and veg and stir well
Add chopped coriander if using just before serving
ENJOY!
For my vegan facebook page…
Regular facebook page…
For our Lambdancer stuff….
FREE DOWNLOADS HERE!!!