Red Lentil Dal

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
383
FAT
38%
CHOL
0%
SOD
12%

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Ingredients for 4 servings

2 1/2 cups (10 ounces, about 1 medium) finely diced sweet potato

2 teaspoons ground coriander

Pieces of coconut flesh from a fresh coconut (optional)

2 tablespoons vegetable oil

2 garlic cloves, minced

1 cup red lentils

1 Thai or bird's-eye red chili

1 cup finely chopped onion

3 tablespoons chopped cilantro

2 teaspoons turmeric

2 teaspoons ground cumin

1 cup canned chopped tomatoes

1 teaspoon ground ginger

Salt

1 tablespoon minced ginger

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