Puy Lentils, Sweet Potato and Carrot Curry

Hello World!Yes, I am alive and kicking in-spite of a mild case of "Chillblains" on my feet. For those of you who are wondering what it is, its a form of ulcer that occur when a predisposed individual is exposed to cold and humidity. My feet has poor circulation and is always like an ice block during winter. This brings a host load of problems with it -- I feel the cold in my bones no matter how warmly I am dressed. And my hubby doesn't want to come anywhere near me cause I try to use him like a personal heater. I have been told to take plenty of omega-3 rich food/supplements plus keep my feet covered at all times to keep that infernal condition at bay. :(. Its certainly making me wince every time I am on my foot which is almost all of my waking moment. Well, I am a busy bee. My little man makes sure that I am that way.

Anyways, this is what I made last week when I didn't know what to do with all the sweet potato that were begging me to use them.I certainly didn't want to eat another pie as I had my fair share of it last month. This curry on a bed of mango-cashew rice is insanely good combo. I am so proud of myself for this curry creation. :).

Ingredients:

• 1/2 Cup Puy Lentils
• 2 Small Sweet Potatoes
• 1 Large Carrot
• 3 Tbsp Olive Oil
• Salt as needed

For Grinding:

• 2 Medium Onions, peeled and coarsely chopped
• 2 Dry Red Chili or less
• 1/4 Tsp Peppercorns
• 3/4" Ginger, peeled and finely chopped
• 2 Stalks Curry Leaves
• 1/4 Tsp Turmeric Powder
• 2 Tbsp Dessicated/Fresh Coconut shavings

Procedure:

• Soak the Puy Lentils for 2-3 hours and pressure cook/cook( with water barely covering them)until they are soft yet firm. Set aside. Don't drain the water.
• In a pan, heat a tbsp of olive oil and saute the ingredients under "Grinding" one by one in the order mentioned.

• Switch off the stove and stir in the coconut.

• Cool the mixture and grind it coarsely.
• Peel the sweet potatoes and carrot. 
• Cut the Carrot to 4mm discs.
• Cut the Sweet Potatoes to 4mm discs and further cut them into thick strips.
• In the pan, heat the remaining oil and fry the cut sweet potatoes and carrots until they are slightly browned in the edges.

• Add the cooked Puy lentils and ground masala. 
• Sprinkle water and add salt for taste.

• Lid the pan and cook just until all moisture evaporates and the veggies are firm and tender.

Enjoy!