this is a fabulous recipe, from anna jones’ a modern way to eat. i bought this book in the autumn, at the same time as diana henry’s a change of appetite - whilst i was in the bookshop i couldn’t choose between the two, but once i got home it was diana henry’s recipes that pulled me in and which i have been enjoying in recent months (i am still particularly smitten with her citrus fruit with ginger snow).
however, i am branching out and have started to try some of anna jones’ recipes. they are all vegetarian and while both books share a similar desire to eat lighter healthy food, i think anna often goes a step further with replacing ingredients in traditional dishes – the (now) ubiquitous cauliflower base for a pizza, for example. i do want to try some of these dishes but have started with ones that are closer to my comfort zone, not least so i can see what i think of the book and the quality of the recipes.
this is a definite hit (there have been some misses) and one that i’ve already made a couple of times. the dal is enriched with coconut milk and also has spinach and coriander for freshness (which gives it quite a green tinge!) but the spicing is mild and warming, including quite a lot of cinnamon, which works surprisingly well.
i really like the addition of the crispy sweet potato topping flavoured with fennel and cumin seeds, which means that you don’t need to serve this with rice (i’ve had it with flatbreads each time), but which is delicious in its own right so worth making extra of it. i’m keen to try the coconut and ginger chutney with fresh coconut, but the version using desiccated is definitely good enough to be worth the effort in its own right.