Coconut Daal with Crispy Potatoes

By Mary Berg
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Try this at your next dinner party! Coconut daal made with tomatoes, chopped kale, and lime is a healthy comfort food staple paired with crispy potatoes. 



Crispy Potatoes

  • 4 to 6 medium (about 1 kg) yellow flesh potatoes, quartered
  • Kosher salt to season
  • 2 tablespoon (28 g) unsalted butter
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon curry powder
  • ¼ teaspoon cayenne pepper

Coconut Daal

  • 2 tablespoons (28 g) unsalted butter
  • 1 medium yellow onion, diced
  • 1 medium carrot, diced
  • 1 teaspoon coriander seed
  • ¼ to ½ teaspoon yellow mustard seed
  • Kosher salt to season
  • ½ jalapeno pepper, seeded and finely diced
  • 3 garlic cloves, finely grated
  • 5 cm (2-inch) piece ginger, peeled and finely grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • 1 cup (190 g) red lentils
  • 2 cups (500 ml) canned crushed tomatoes
  • 1 can (400 ml) coconut milk, well shaken
  • 4 cups kale, roughly chopped
  • ½ cup cilantro, finely chopped
  • 1 lime, quartered

For Serving

  • Plain yogurt
  • Coconut chips
  • 1 green onion, thinly sliced
  • Cilantro leaves


For the Potatoes

  1. Place a large baking sheet in the oven and preheat it to 450°F (230°C).
  2. Place the potatoes into a large pot or dutch oven and cover with cold water. Season with kosher salt and bring to a boil over high heat. Parboil until just fork tender, about 10 minutes. Drain and allow to steam dry for 1 to 2 minutes.
  3. Place the pot back over medium. Add the butter to melt. Stir in the spices and add in the potatoes; toss to coat. Season with kosher salt. Remove the baking sheet from the oven and carefully add the potatoes to the sheet. Roast for 25 to 30 minutes or until golden and crisp, stirring halfway through.

Prepare the Daal

  1. Prepare the daal by wiping the pot you used for the potatoes out with a bit of paper towel. Return it to medium heat. Add the butter along with the onion, carrot, coriander seeds and mustard seeds and season with salt. Cook, stirring often, until the onion is golden and the carrot is slightly soft, about 5 to 6 minutes.
  2. Add the jalapeno, garlic and ginger (TIP: Freeze your ginger root to remove the need for peeling and make grating a breeze) and cook for 2 minutes, stirring frequently until fragrant. Add the spices and lentils and allow them to toast for about 1 minute. 
  3. Add 2 cups of water, crushed tomatoes and coconut milk. Bring to a boil then reduce the heat to low and simmer gently, stirring occasionally, until the lentils are tender, about 18 to 22 minutes.
  4. When the potatoes are done and the lentils are tender, stir the kale and cilantro into the daal just to wilt and season with salt and pepper to taste. 

To Serve

  1. Serve the daal in bowls topped with the crispy potatoes, a lime wedge, a dollop of yogurt, and a scattering of toasted coconut, sliced green onions, and cilantro leaves.

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