Cheat’s dhal with curry sprinkles

Vegetarian | prep + cook time 25 minutes + standing | serves 4
Traditionally dhal is cooked long and slow, but this tasty twist on one of India’s staple dishes is ready in under half an hour, making it a perfect midweek meal. Serve with naan or pappadums, if you like.
1 tbsp coconut oil or ghee
2 small sweet potatoes (500g), coarsely grated
4 green onions (spring onions), thinly sliced
1 garlic clove, crushed
2 tsp finely grated fresh ginger
2 tsp garam masala
1 tsp brown mustard seeds
400g can brown lentils, drained, rinsed
400g can diced tomatoes
salt and freshly ground black pepper
1 cup (280g) Greek-style yogurt
curry sprinkles
1 ⁄ 4 cup (20g) shredded coconut 1 tbsp sunflower seeds
1 tbsp pepitas (pumpkin seeds)
1 tbsp raisins
2 tsp pure maple syrup
2 tbsp fresh curry leaves
1 ⁄ 2 tsp ground cumin
1 ⁄ 2 tsp ground turmeric
1 ⁄ 4 tsp curry powder
1 To make the curry sprinkles, stir the ingredients in a medium saucepan over a low heat for 4 minutes or until golden. Remove. Set aside.
2 Heat the coconut oil in the same saucepan over a high heat; cook the sweet potato, green onion, garlic, and ginger, stirring, for 3 minutes or until softened. Add the garam masala and mustard seeds; cook, stirring, for 30 seconds or until fragrant.
3 Add the lentils, tomatoes, and 1 ⁄ 2 cup (125ml) water to the pan; bring to a simmer. Cook, stirring frequently, for 5 minutes or until thick. Mash coarsely. Season with salt and pepper to taste.
4 Serve the dhal topped with the yogurt and curry sprinkles.

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