sweet potato dahl

in a large saucepan add
one chopped onion
three cloves of garlic chopped
one generous teaspoon each of
mustard seeds
ground tumeric
cumin seeds
and half a teaspoon of
nutmeg or cardomom or garam masala
paprika
a little olive oil
add chilli if you fancy
and brown the onion, stirring until seeds pop

then add
one and a half cups of dry lentils (either red or brown or green, or a combination)
two chopped sweet potato
and if you would like, add more vegetables ie zucchini, carrot, pumpkin, parsnip
combine with spices and onion, and stir to avoid sticking

then add
one tin of coconut cream or milk
and either a large tin or two small tins of tomatoes
or five or six roughly chopped fresh tomatoes
a little palm or brown sugar
and salt and pepper

cook over low heat, remembering to stir occasionally
and if need be add water to avoid catching
usually takes about one hour to cook
and can be made the day before

serve with basmati or brown rice
and top with chopped spinach leaves and coriander and even chopped nuts or poppy seeds

any left overs make wonderful filling for pastries
spread dahl over a sheet of pastry (puff or filo)
roll up, and cut four cm width
place on greased or lined tray
and bake in 180'c oven until brown