Coconut Daal with Crispy Potatoes



4 to 6 medium yellow flesh potatoes, quartered (about 1 kilogram) (about 2 1/4 pounds) Kosher salt

2 tablespoons (28 grams) unsalted butter

1 teaspoon ground turmeric

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon curry powder

1/4 teaspoon cayenne pepper


2 tablespoons (28 grams) unsalted butter

1 medium yellow onion, diced

1 medium carrot, diced

1 teaspoon coriander seed

1/4 to 1/2 teaspoon yellow mustard seed

Kosher salt

1/2 jalapeño pepper, seeded and finely diced

3 garlic cloves, finely grated

One 5-centimeter (2-inch) piece ginger, peeled and finely grated

1 tablespoon curry powder

1 teaspoon ground turmeric

1/2 teaspoon ground cumin

1 cup (190 grams) red lentils

2 cups (500 milliliters) canned crushed tomatoes

1 can (400 milliliters/13.4-ounce) coconut milk, well shaken

4 cups roughly chopped kale

1/2 cup finely chopped cilantro

Freshly ground black pepper

1 lime, quartered

Plain yogurt, for serving

Toasted coconut chips, for serving

1 green onion, thinly sliced

Cilantro leaves, for serving


  1. For the potatoes: Place a large baking sheet in the oven and preheat it to 450 degrees F (230 degrees C).
  2. Place the potatoes into a large pot or Dutch oven and cover with cold water. Season with kosher salt and bring to a boil over high heat. Parboil until just fork tender, about 10 minutes. Drain and allow to steam dry for 1 to 2 minutes.
  3. Place the pot back over medium. Add the butter to melt. Stir in the spices and add in the potatoes; toss to coat. Season with kosher salt. Remove the baking sheet from the oven and carefully add the potatoes to the sheet. Roast for 25 to 30 minutes, or until golden and crisp, stirring halfway through.
  4. Meanwhile, for the daal: Wipe the pot you used for the potatoes out with a bit of paper towel. Return it to medium heat. Add the butter along with the onion, carrot, coriander seeds and mustard seeds and season with salt. Cook, stirring often, until the onion is golden and the carrot is slightly soft, 5 to 6 minutes.
  5. Add the jalapeño, garlic and ginger and cook for 2 minutes, stirring frequently until fragrant. Add the spices and lentils and allow them to toast for about 1 minute. Add 2 cups of water, the crushed tomatoes and coconut milk. Bring to a boil then reduce the heat to low and simmer gently, stirring occasionally, until the lentils are tender, 18 to 22 minutes.
  6. When the potatoes are done and the lentils are tender, stir the kale and cilantro into the daal just to wilt and season with salt and pepper to taste. Serve the daal in bowls topped with the crispy potatoes, a lime wedge, a dollop of yogurt and a scattering of toasted coconut, sliced green onions and cilantro leaves.

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