The ” Lentils recipe revelation challenge ” is on. I have committed myself to it. You can join in with us too. It is a lot of fun. This is my entry for the ‘Best in freestyle’ category as a side dish.
Weekdays are always a rush. Meeting deadlines at home or work. The weather outside could be quite unfriendly limiting the number of shopping trips. I am always looking for ideas that will involve minimum work with maximum result. My pantry usually has a variety of lentils. Sweet potato stores well for a while too. This dish could be ready in no time. The fibre content and anti oxidant property of the Sweet Potato paired with the protein packed lentil makes this dish a proven winner in our house.
Recipe: Serves six as a side dish.
Sweet potato One
Red lentil One cup
Green onion One Tbsp, sliced thin
Red chilli One, thinly sliced ( optional )
Coconut slivers One Tbsp
Ghee One Tbsp
Salt and pepper To taste
Wash the lentils and sweet potato. Boil the Sweet potato and red lentils to done. I used a pressure cooker. I waited for two whistles and let the cooker cool down on its own. Scoop out the flesh of the potato. Mash the lentil and potato together. Garnish with green onions, coconut slivers, red chilli slices, ghee, salt and pepper. Stir once and serve.
All seasonings can be adjusted to taste.
I sometimes use Mustard oil to spike up the taste instead of ghee.
For a Diary free option substitute the ghee with coconut oil.