Turmeric, the spice responsible for the yellow colour in curry powder, is a powerful anti-inflammatory and anti-oxidant and has been used for thousands of years in the Ayurvedic tradition. A richly coloured yellow powder commonly found in grocery stores, it is made from grinding a dried root similar in look to ginger. It is really easy to incorporate it into your everyday cooking – in soups, stews, spaghetti sauce and even baking as it is not spicy at all, but has a wonderful rich flavour.
Sweet Potato Dal
2 T. olive oil
1 small onion or 1/2 a large one, diced
1 c. dried red lentils
1 1/2 t. turmeric powder
1/2 large sweet potato, peeled and chopped
1 clove garlic, minced
2 c. boiling water
1 bouillon cube
1 bay leaf
(if you want spicy, add 1/4 t. cayenne pepper with turmeric)
fry onion in olive oil until getting lightly browned
Add rest of ingredients, lower heat to low and simmer for about 30 minutes or until everything is soft.
Remove bay leaf, whip lightly with a fork
Serve with naan breads or crackers