Dal Madras

Dal is a classic Indian dish of simmered lentils or split pulses cooked with spices into a warm, savory stew. This dal has a south-Indian flavor since it is made with Rupen's Madras curry sauce.

Ingredients

• 1 cup green (puy) lentils, rinsed

• 2 cups sweet potato, peeled and cut into ~1″ (2–3 cm) cubes

• 3–3½ cups water (adjust for thickness)

• ¼–⅓ cup Rupen’s Madras Curry sauce (use more or less to taste)

• 1 tbsp fresh ginger, finely julienned (plus extra for garnish)

• Fresh cilantro, chopped (for garnish)

Instructions

1. Rinse the puy lentils until the water runs mostly clear — this removes dust and helps them cook evenly.

2. In a medium pot, combine the rinsed lentils and add 3–3½ cups water. Bring to a boil, then reduce to a simmer.

3. Simmer gently, stirring occasionally, until the lentils soften and begin to break down, and add the sweet potatoes after 15 minutes (cook for a total 30 minutes). If the mixture gets too thick, add a splash more water to reach your preferred consistency.

4. Once the lentils and sweet potatoes are cooked through, stir in the Rupen’s Madras Curry sauce and julienned ginger. Let it simmer together for 3–5 minutes so the flavors meld.

5. Taste and adjust by adding a bit more sauce or water for texture, if desired.

6. Serve hot, topped with extra julienned ginger and a generous sprinkle of chopped cilantro.