Step 1

Rinse lentils and soak in a bowl of water.

Step 2

In a large heavy bottom pot or Dutch over, heat oil over medium high heat.

Step 3

Saute onion for 2-3 minutes, stirring, then add ginger. Saute two more minutes, then add garlic and turn heat to medium. Add spices, salt, bay leaves and chili. Stir for another minute letting spices toast, then add honey, and sweet potatoes.

Step 4

Strain lentils and add to the pot, along with water and tomatoes. Give a stir, bring to boil, cover, and turn heat down, and let gently simmer, about 15 minutes. After 15 minutes, uncover and check consistency, If watery, continue to simmer uncovered until it reduces and becomes thicker.

Step 5

adding more to your taste, keeping in mind you want this to be slightly salty if serving over rice.

Step 6

Make tempering oil to drizzle over top:  heat oil or ghee over medium high heat, add seeds and curry leaves and swirl or stir until you hear popping, about 30- 45 seconds. Turn heat off. Spoon it over the dal, after plating it up.

Step 7

Serve with toasted naan bread, or basmati rice, garnishing with cilantro and flaked coconut.