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Lemon Gelato
Nigella Lawson
804 ratings with an average rating of 4 out of 5 stars
804
40 minutes
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In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.
I love this recipe and have been tweaking it to my liking. Here are my adjustments:
-add 2 tbsp coconut oil (in place of fresh coconut)
-use I ripe chopped tomato, if available
-use 1 tsp cayenne pepper, in place of Thai chili
Otherwise, it's fabulous!
Made this in my new instant pot pressure cooker. I should have cut a cup or two of liquid, but I let it boil down to thicken. 12 min under pressure.
Easy and good, but much, much better if you add about a half of can of coconut milk at the end. Also much better the next day.
Spicier and tastier than the Bittman version - the key is the tomatoes and sweet potatoes (though I used butternut squash which was also great).
Actually, the more typical approach for dal would be to leave out the spices until the very end, then heat a small amount of oil or ghee in a small, separate pan over medium heat. Add spices, let them sizzle for 30 seconds or so, being careful not to let them burn, then stir this mixture into the dal. (Many Indian recipes would also call for using whole cumin seeds rather than ground, in which case you should sizzle them first for about 15 seconds before adding the ground spices to the oil.)
Very tasty. I increased all spices by about 50% and substituted coconut milk for coconut pieces. (Note mistake in this recipe--should use 10 ounces of finely diced sweet potato, not "2 1/2 cups", as it says.)
Really easy and tasty. Cut turmeric to 1/2 tsp and water to 3 cups, augmented with Better Than Bouillon Chicken Base, served with brown rice and Trader Joe's Garlic Naan. Definitely a keeper. I love Nigella's recipes & NY Times Cooking!
Keep in mind dal thickens as it cools, so keep it a little loose. Made with spinach instead of sweet potatoes - doubled the fresh ginger and used fresh instead of powdered turmeric. Also added a hit of tomato paste at the end to freshen and thicken the liquid a bit.
Be sure to use red lentils...I've cooked with both red and brown/green. Red is so much better visually and texture wise. Don't be tempted to substitute.
Delicious! Was liberal with the spices, subbed chicken broth for water, and added half can coconut milk (as another reviewer suggested). Served with jasmine rice and dollop of greek yogurt.
It is my understanding that in recipes using a lot of spices, especially Indian recipes, it’s always best to add the spices to the warm oil first and cook a few minutes before adding other ingredients (i.e. onions etc.). Is there a reason why this recipe first softens the onions and sweet potatoes? Thank you
Did folks do anything special to prep the lentils? I found them difficult to digest and am wondering if I was supposed to boil or soak the lentils first? Thanks!
So I tweaked mine quite a bit but I was over the moon happy with the results! I used coconut oil, added a can of coconut milk and a 24 oz can of tomatoes. I had a small butternut squash that needed to be used so diced that along with the sweet potato and it’s just so delicious. This is going to be a staple at my house!
Nice basic recipe. Added Thai Red Chili paste, red chili flakes, additional ginger, a vegan boullion cube and cooked it down for a while longer on the stove top.
The result was an amazing and authentic Red Lentil Dahl.
I made it with canned lentils (brown), added extra ginger, some cinnamon, lime juice, bit of Splenda, and fresh curry leaves, left out the chilis and garlic .... wow.
Bagged it in 3 bags in the freezer, figured the carb count at 45 per bag, perfect for my diabetic diet. Next time, I'll use chana (yellow) dal which has a lower glycemic index, and sub some coconut milk for some of the water. Can't wait
Cooking these lentils took considerably less time for me and I had to add more liquid. Can’t imagine without chicken broth.
I'm just not having much luck with red lentils. In this recipe, I boiled and simmered the hell out of it for well over an hour and they still wouldn't cook down. Finally I was so hot and exhausted and hungry I just ate it anyway. The only deviation I made from the recipe was to halve the amount of spices and I'm sure glad I did, because even then it was almost too over-seasoned. I think some coconut milk near the end would improve this dish's odds a lot too, if I ever get around to it again.
I’ve cooked this so many times I can do it blindfolded. Simple yet rich and so satisfying over rice. Add a veggie dish on the side for a complete meal. I use jalapeños cause that’s the only fresh pepper I can find where I live
This was delicious. Made as directed, although I went a little heavier on the fresh ginger and added half a can of coconut milk at the end, at the recommendation of a couple of other reviewers. Yum!
Made it exactly as written and it was excellent. I think the commenter below suggesting that the "2.5 cups" of sweet potato in the recipe is an error and people should use the "10 oz" measure is confusing 10 oz weight with 10 oz volume. 2.5 cups sweet potato does weigh about 10 oz. I used that amount (2.5 cups) and found it perfect.
Leave out cayenne
There is no cayenne in the recipe.
I can't imagine eating Masoor dal without adding pinches of amchar, asafoetida, fenugreek, tumeric, black mustard seed, curry leaves and Kashmiri chili powder to the mix. These are essential spices to Indian cooking! Be sure to briefly saute before adding
I added 1 TB coconut oil to the oil. Next time, par cook the sweet potatoes to make them easier to dice.
Easy to make! Had all the ingredients except sweet potato but then I found a tin of pumpkin puree so added it at the boiling stage. Made it a little bit too spicy.. didn’t have Birds Eye chilli so added two large chilli. Ended up adding some coconut milk from the comments! Good idea! Very warming and filling dish.
Great vegan recipe! Added shredded coconut, 1/4 c. coconut milk, and an additional thai chili pepper for more flavour!
I added about a cup of coconut milk and 1/2 cup of water for the instapot - high pressure for 18 mins.
Surprising that there's no garam masala!
Easyinexpensivesupernutritious and YUMMY. Make double -- to enjoy lefotvers. Letovers is essential. All I could find was IKEA lingonberr sauce, worked just fine.rhank
Doubled the crushed tomato’s. Try cayenne pepper next time coconut milk
Used split red lentils, 2T coconut oil in place of coconut chunks. Next time would try coconut milk in place of coco oil to bring out coco flavor more. Added handful of spinach.
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