Sweet Potato Red Lentil Dahl | Creamy Indian One-Pot

Rinse the basmati rice thoroughly in cold water, then cook it in twice the amount of lightly salted water covered, over low heat, until tender in 12-14 minutes. Turn off the heat and leave it covered to steam.

Peel the onion, garlic, and ginger. Finely chop the onion, and finely grate the garlic and fresh ginger. Peel the sweet potato, then cut into small, even cubes of about 1.5 cm. Rinse the red lentils in a fine mesh sieve under cold water.

Heat the coconut oil in a deep pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the grated garlic and ginger, then sauté for another 1 minute to release their intense aromas.