Ingredients (serves 4)
- 1 cup (200g) red lentils, rinsed
- 1 sweet potato, chopped into 2cm pieces
- 1 red onion, halved, finely chopped
- 3 garlic cloves, finely chopped
- ½ long red chilli, seeds removed, finely sliced
- 2 tablespoons mild curry powder
- 2 tablespoons tomato paste
- ½ cup (150g) low-fat thick Greek-style yoghurt
- 2 spring onions, finely chopped
- 2 tablespoons chopped mint leaves, plus extra leaves to serve
- Fennel seeds to serve
Combine lentils, sweet potato, red onion, garlic, chilli, curry powder, tomato paste and 1 teaspoon salt in a saucepan with 3 cups (750ml) water. Bring to boil over medium-high heat, then simmer uncovered, for 15 minutes or until sweet potato is tender and lentils are soft and porridge-like. If it’s too soupy, increase the heat and cook a little longer; if it’s too thick, add a dash of water.
Combine yoghurt, spring onion and mint, then season well.
Serve the dahl with the minted yoghurt, then top with fennel seeds and mint leaves.