• 2 Tbsp. vegetable oil
• 1 cup finely chopped onion
• 1 medium finely diced sweet potato
• 1 Tbsp. minced ginger
• 2 garlic cloves, minced
• 1 Tbsp. garlic chili paste
• 1 cup red lentils
• 2 tsp. ground coriander
• 2 tsp. ground cumin
• 2 tsp. turmeric
• 1 tsp. ground ginger
• 1 cup canned chopped tomatoes
• Salt
• 3 Tbsp. chopped cilantro
• Shredded coconut

In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.

Add chili paste, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.

Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Partially mix (with an immersion blender in the pan) or whisk dal, leaving some lentil and sweet potato lumps to your preference. If dal is too soupy, increase heat and cook for a little longer.

Serve over rice and sprinkle with chopped cilantro (and coconut shavings if desired). Serve hot.

Original.