Sweet Potato and Lentil Dhal

Instructions

1. 1

   Use a 1000-watt microwave on HIGH (100% power) throughout. Peel the sweet potato and cut into 1 cm cubes; the listed weight is the prepared amount. Finely chop the onion, garlic and ginger. Drain and rinse the commercially canned, ready-to-eat lentils, then measure 480 g.

2. 2

   Put the onion and oil in a 3.5-litre microwave-safe casserole with a vented lid. Cover and microwave for 3 minutes, stirring halfway through. Stir in the garlic, ginger, curry powder and cumin, cover again and microwave for 1 minute.

3. 3

   Add the sweet potato and 100 ml of the water. Cover and microwave for 10 minutes in two 5-minute intervals, stirring thoroughly and rotating the casserole a quarter-turn between intervals. The cubes should be nearly tender; if still firm, continue in 2-minute intervals, stirring each time.

4. 4

   Stir in the lentils, coconut milk, chopped tomatoes with their juice, and salt. Cover and microwave for 12 minutes in four 3-minute intervals, stirring from the edges into the centre and rotating the casserole a quarter-turn each time. Check that the sweet potato is completely tender and the stirred dhal reaches 165°F/74°C in several places with a food thermometer. If needed, continue in 1-minute intervals, stirring and checking again.

5. 5

   Mash a few sweet potato cubes and lentils against the side with a fork to thicken the sauce, then stir in the lemon juice. Cover and let stand for at least 3 minutes while cooking the rice.

6. 6

   Rinse the white rice, then put it in a 1.5-litre microwave-safe bowl with the remaining 30 ml water plus enough water to match the package directions. Cover with a vented lid and microwave for 12 minutes, stirring and rotating the bowl halfway through, until tender and the water is absorbed; continue in 1-minute intervals if needed. Let stand covered for 5 minutes, then divide the rice and dhal among four bowls.