A little about my Daily Cooking Routine :
This is one of the most requested recipe in the past few days. Mostly my husband prefers variety rice or chapathi for lunch. The first thing I do in the morning is to boil milk for our coffee, soak Basmati Rice, prepare porridge for little one,then chop veggies for husband’s lunchbox, cook breakfast and by 9am I will be done with first round of cooking.
Second set of cooking starts at 11:30am. Its for myself and Aadhu. There will be some leftovers from S’s lunch box menu along with that I ensure there is any one of these Daal/Sambar/Rasam along with poriyal or koottu.
Then evening snack for A at around 4pm (either smoothie or roasted makhana or sundal or occasionally any ready to eat frozen snack that needs to be cooked or somedays she asks for Dosai 😁 ) and coffee/tea for us, and dinner prep starts at 6:30pm (Chapathi/Upma/Pasta). Half of my day is spent in cooking and cleaning.I keep my menu very very simple at the same time include as many veggies, lentils and protein as possible. Hence you don’t see an elaborate lunch/dinner with 10 different things on my plate in insta. Hats off to bloggers who do it on a daily basis. It is not easy at all. Honestly I dread washing vessels and even for this simpler menu my kitchen sink will be always full 🙄😲
Now coming back to this Daal and Sweet Potato, I used Sambar Powder for both these recipes. This is homemade sambar powder which is spicier. Hence I used only 1/4 tablespoon for each of the recipe. If you don’t have Sambar Powder you can use a combination of Red Chilli Powder and Coriander Powder based on your preference. A simple healthier meal is ready in 30 minutes
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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- 3 Tomatoes
- 200 gms Moongdal or Masoor dal
- 1 tbsp Ginger Garlic pieces
- 1/2 tsp salt
- 1/4 tbsp Sambar powder
- 1/2 tsp turmeric
- 1/2 tsp Hing
- 1 tbsp ghee
- 1/2 tsp Mustard Seeds
- 1/2 tsp Jeera Seeds
- Few Curry leaves
- 3 SweetPotatoes
- 1/2 tsp salt
- 1/4 tbsp Sambar powder If you dont have it replace with chilli powder and coriander powder
- 1/2 tsp Hing
- 1/2 tsp Mustard Seeds
- 2 tbsp Oil
- Few Curry leaves
- 1 tbsp Dessicated Coconut or fresh grated coconut
Ingredients
Ingredients for Sweet Potato fry
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- Pressure cook Masoor Daal for upto 5 whistles
- Heat ghee in a frying pan
- Add mustard seeds, Jeera Seeds,Curry leaves. Let them splutter
- Add chopped tomatoes, ginger garlic pieces
- Saute in high flame for 2-3 minutes
- Then lower the flame, add sambar powder, turmeric,hing
- Saute well. Add little water and once tomatoes are almost cooked add the pressure cooked Daal
- Mash everything together and let the whole mixture boil for 5 minutes
- Adjust salt. Daal is ready to served. You can even use Kasuri Methi leaves for garnishing
- Peel Skin of Sweet Potato
- Chop them into pieces. Wash them thoroughly
- Heat 1 tbsp oil in a frying pan
- Add mustard seeds and curryleaves
- Let them splutter
- Add sambar powder,salt,hing and saute for a minute
- Add sweet potato pieces and mix everything together
- Sprinkle little water and lower the flame
- Within 10-12 minutes you can see the potatoes are almost cooked
- Add the remaining oil and let it get cooked for 5-7 minutes
- Once you see they are all roasted, add the coconut, give it a mix and serve the fry with Rice or Roti. Adding coconut is optional since I love the coconut flavor i add it in most of my southindian style Poriyal or Fry