Crispy Potato Red Lentil Dal

4  small yellow potatoes, quartered (or spiralized)

2 T olive oil, divided

2 tsp cumin seeds, divided

½ tsp fennel seeds

½ C red onion, sliced thin

2 cloves garlic, minced

1 inch fresh ginger, peeled and minced

1 tsp ground coriander

1 tsp ground turmeric

1 tsp ground cinnamon

1 C red lentils, rinsed well

1 can (14 ounces) light coconut milk

1 ½ C vegetable broth

2 C baby spinach

Salt & black or cayenne pepper to taste

2 T cilantro, minced

Preheat oven to 350 degrees, rack in the middle.


Line a baking sheet with parchment paper.

In a large bowl gently toss potatoes, 1 tablespoon olive oil, cumin and fennel seeds, and salt. Transfer to baking sheet and bake for 25 minutes, or until potatoes are fork tender, crispy, and golden. Set aside.

Meanwhile, in pressure cooker, heat remaining tablespoon of olive oil over medium heat. Add onion, garlic, and ginger and sauté, stirring frequently, until onion becomes very soft (about 8-10 minutes). Grind the remaining teaspoon of cumin seeds with a mortar and pestle or coffee bean grinder and add with remaining spices, coriander, turmeric and cinnamon, to the pot. Continue stirring for 1-2 minutes, or until spices are very fragrant.

Stir in lentils, coconut milk, vegetable broth, bring up to pressure. Reduce heat to maintain pressure, and set timer for 7 minutes.cover, ; then quick release  and check dal (tilt cover away from you when you open to prevent steam from hitting your face).  Check the consistency;

dal will appear creamy (sometime you can whisk or stir a bit too to break down lentils a bit more) Season with salt and pepper to taste. Remove from heat, then stir in the baby greens until greens just begin to wilt. Top crispy potatoes and cilantro.  Serve and enjoy!

Serves ~ 4

– In my Bowl blog  and  A modern way to eat  (Anna Jones)