#SamsDahl

“Ready in 20 minutes. There’s a reason I put my name on this Dahl. ”

1 sweet potato 

1/4 cup ghee or olive oil 

1tsp turmeric powder

1/2 the white part of a leek, finely chopped, sub with 1 small brown onion

1/2 long green chili, seeds removed, finely chopped 

3cm piece ginger, finely chopped 

2 heaped tbs eggplant pickle 

 1 cup (210g) red split lentils, rinsed 

1 cup (250ml) coconut cream, plus extra to serve

2 cups (500ml) water 

2 big handfuls of baby spinach leaves 

cracked black pepper

Use a fork to prick the sweet potato. Place on a plate and microwave on high for 7-8 minutes or until cooked through and soft. Stand to cool then remove the skin.

Heat ghee in a lidded saucepan over medium-high heat. Add turmeric, leek, chilli and ginger and cook, stirring, for 2 minutes or until slightly softened. Add the eggplant pickle and cook for 2 minutes or until catching on the bottom of the pan. Add lentils and mix to coat then add coconut cream and water. Bring to a simmer then reduce heat to low. Cover with a lid and cook or 12-15 minutes or until lentils have softened and collapsed into the sauce. Add a good crack of pepper and spinach and stir through to wilt slightly. Divide between bowls and finish with extra coconut cream and a few more spinach leaves.

#DahlBurgers

Leftover dahl?? we can turn this into burgers. To bulk it out mix through an egg and enough breadcrumbs to get a pattie ioke consistency. Or alternatively spoon chilled dahl mixture onto a lined tray. Drizzle either patties or straight up dahl with lots of oil and bake at 200C for 10-15 minutes or until slightly crispy on the edges and warmd trough. Wedge into bread rolls with salad and lots of sourcream and sweet chilli sauce.

VOILA!!!