Sweet Potato and Puy Lentil ‘Dhal’ with Tamarind and Crispy Lentils

by Andrew Dargue


Potato purée:
750g (gross weight) Sweet potatoes
250g Coconut milk
5g Fine salt

150g Puy lentils
5g Fine salt

Tamarind sauce:
50g Tamarind pulp
300g Hot water
5g Fine salt
50g Dates
5g Cumin seeds, toasted
2g Red chilli, chopped

Crispy lentils:
125g Puy lentils


To make the potato purée:
 Roast the sweet potatoes in the oven, on a tray covered with aluminum foil.
2. When soft, remove the skins and discard any dark outer flesh.
3. Weigh 700g of roasted sweet potato flesh and leave to cool to room temperature.
4. Transfer to the blender, along with the coconut milk and salt. Blend until smooth.
5. Pass the mixture through a fine chinois into a container. Store in the fridge.

To make the lentils:
Weigh the lentils and salt directly into a pan and cover with cold water. Bring to a boil.
2. Once the pan is at boiling temperature, reduce the heat to a simmer.
3. Continue to cook until the lentils are al denté.
4. Strain the lentils through a fine chinois. Leave to cool to room temperature.

To make the tamarind sauce:
Pour the hot water over the tamarind and salt. Leave to steep for 10mins.
2. Pass the mixture through a fine chinois. Then transfer it to the blender with the remaining ingredients. Blend thoroughly.
3. Pass the mixture through a fine chinois into a fresh pan. Gradually increase the heat until the sauce reached a temperature of 100°C.
4. Remove the pan from the heat and transfer the sauce into a container. Leave to cool to room temperature.

To make the crispy lentils:
 Soak the lentils overnight in cold water.
2. Drain them thoroughly. Then, using a clean cloth, blott them and help them to dry out completely.
3. Deep fry the lentils in vegetable oil until crispy. Then drain on a tray lined with a jay cloth.
4. While the lentils are hot, season with salt and pepper.

To serve:
Arrange the purée on the plate and add the warmed cooked lentils. Arrange the tamarind sauce around the plate and sprinkle on the crispy lentils. Garnish with coriander.

Andrew Dargue is the Executive Chef and Owner of award-winning vegetarian restaurant Vanilla Black

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