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Cozy Potato Dal

Prep Time 10 mins
Cook Time 35 mins
Servings 6

Ingredients
  

  • 2 cups red lentils uncooked
  • 1 395 ml can coconut milk full fat
  • 1 kg baby potatoes skins on
  • 1 yellow onion, small diced
  • 1 tomato, roughly chopped
  • 3 cloves garlic, thinly sliced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp tomato paste
  • 1 tbsp curry powder, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp chili powder, 1/2 tsp garam masala

Optional (to finish)

  • 1 tbsp fish sauce/tamari (for extra umami and depth)
  • 1 tbsp ghee/butter (for extra richness)

Optional (toppings)

  • fresh cilantro
  • raita/yogurt
  • chili-garlic oil
  • toasted naan bread
  • basmati rice

Instructions
 

Start the Dal

  • In a large pot, heat 1 tbsp oil over medium heat. Add onions and cook on medium-low for 6-8, stirring occasionally, until tender and slightly golden.
  • Add tomato, tomato paste, ginger, garlic, and spices. Cook for 3-4 min, stirring well to toast spices.
  • Stir in water, lentils and coconut milk. Bring to a boil over high heat. Use a spatula to scrape off any stuck-on bits on the bottom of the pot. Season with 2 tsp salt (or more to taste) and plenty of cracked pepper.
  • Cover and simmer on medium low for 10-12 min, stirring occasionally, until thickened. Add a 1/4 cup or more of water if it looks too thick.

Cook Potatoes

  • Meanwhile, in a medium pot, add potatoes and cover with 1-inch of warm water. Season with 1 tsp salt and bring to a boil over high heat. Once boiling, reduce heat to medium-high and cook for 14-16 min, until very tender. Drain and set aside.

Finish the Dal

  • When the dal has thickened and the lentils are tender, stir potatoes into dal. For smaller chunks of potatoes, use a spatula or wooden spoon to gently break up the potatoes into the curry.
  • Stir in fish sauce* and ghee** (if using) Taste and add more salt or pepper if needed.
  • Serve dal with any or all of the suggested toppings. Dal will keep well, refrigerated for 5 days, or frozen up to 3 months.

Notes

*Fish Sauce is my favourite final addition to dal, it adds a depth of flavour and umami that makes it ridiculously good. Tamari works here too, just start slow with a small dash and taste as you go. 
 
**Ghee or butter at the finish adds a final hit of richness to the dal. Optional but great.