2 tbsp. ghee or vegetable oil
1 medium onion, finely chopped
1 medium sweet potato, cut into 1/2” cubes
1 tbsp. grated fresh ginger
2 cloves garlic, finely chopped or grated
1 chili pepper, seeded and finely diced
1 cup red lentils, sorted and rinsed
2 tsp. ground coriander
2 tsp. ground cumin
1 tsp. ground ginger
1 cup tomatoes, peeled and chopped (or 1 cup diced, canned)
3 ½ cups water
Heat oil in a large heavy-bottomed saucepan. Sauté onions until just starting to colour. Add garlic, ginger and sweet potato and sauté for a few minutes.
Reduce heat and add finely diced chili, spices and cook until fragrant.
Add lentils and stir to coat the lentils with oil and spices.
Add tomatoes and water.
Raise heat until mixture comes to a boil, reduce heat to just above a simmer and cook, uncovered, until lentils are soft.
Stir occasionally. Takes 20 – 25 minutes
Taste and season with salt and simmer until mixture is thickened. If it becomes too thick, add water, a little at a time, until the desired consistency is reached.
Serve over rice, or with warm naan bread.