Red Lentil Sweet Potato Dal
Prep Time / Cook Time/
Activity GuideBackpacking, Bike Touring
- 1 tablespoon olive oil
- 1 cloves garlic
- 1-inch piece of ginger, grated or minced
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon ground coriander
- pinch of red chile flakes (or more to taste)
- 1/4 teaspoon turmeric
- 1/4 cup finely chopped tomato
- 1 sweet potato (about 6 ounces), peeled and diced small
- 1 3/4 cups water, plus additional water for rehydrating
- 1/2 cup red lentils, rinsed and drained
- 1 cup finely chopped kale or spinach
- 1/2 teaspoon salt
- Cutting board
- Medium pot
- Vegetable peeler
- Parchment paper or nonstick dehydrator sheets
- Zip-top bag or other container
- Heat oil over medium heat in a medium pot. Add the garlic and ginger and stir fry for about a minute. Add the mustard seeds, coriander, red chile flakes and turmeric. Stir fry for about 30 seconds or until fragrant. Add the tomatoes and cook for a minute or two, until the tomatoes break down a bit. Add the sweet potatoes, water, and red lentils. Increase the heat to high and bring to a boil. Then reduce heat to medium-low and simmer, partially covered, for about 20 minutes, or until the sweet potatoes and lentils are tender. Add the kale or spinach and the salt. Continue cooking for about 5 more minutes. Taste and add additional salt and/or chile flakes.
- Let the dal cool slightly (just so it’s easier to handle), then spread on a parchment-lined (or use a nonstick dehydrator sheet) dehydrator tray. You may need to use a couple of trays depending on the size of your dehydrator.
- Dehydrate at 135 degrees F for about 8 hours, or until completely dry.
- Package dehydrated dal in a heavy duty zip-top bag or container of your choice.
- Place dehydrated dal in a pot with 1 1/2 cups water and let it sit for about 5 minutes. Heat dal on a stove until hot and fully rehydrated. This should only take a minute or two. Serve hot with rice or flatbread.