Red Lentil and Sweet Potato Dal--Vanessa

2 tablespoons vegetable oil
1 large onion, finely chopped
1 medium finely diced sweet potato
1 tablespoon minced ginger
2 garlic cloves, minced
1 cup red lentils
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons turmeric
1 teaspoon ground ginger
Red pepper flakes*
1 cup canned chopped tomatoes
Salt
3 tablespoons chopped cilantro

1. In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.

2. Add lentils, coriander, cumin, pepper flakes, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 3 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes. If mixture becomes too thick, gradually add more water.

3. Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.

4. To serve, place dal in a serving bowl and sprinkle with chopped cilantro.

* original recipe calls for minced fresh chili