Rinse lentils under running water then drain. Place the lentils, water and turmeric in a medium saucepan then bring to the boil. Cover, reduce heat and cook until lentils are tender; about 30 minutes.
Meanwhile, place cubed sweet potato in a steamer over 2.5cm of boiling water. Cover and cook until tender but still firm, about 15 minutes (time may vary depending on size of the pieces). Once tender, mash sweet potato and lentils together; set aside.
Heat the oil in a frying pan over medium heat and cook the onion until lightly browned. Stir in tomato, chillies, salt and pepper, and continue cooking another 3 to 5 minutes.
Add this to the lentils and potatoes in the saucepan over medium heat. Stir in water as needed to attain desired consistency. Serve warm with coriander or spring onions.
Used different ingredients.
things I added: mustards seeds before onion. ground cumin, coriander, cinnamon and vege stock in with tomatoes, plus a little tomato paste. I also added a wedge of lime while it was simmering. Didn't bother mashing potatoes and lentils, just added them into the onion mix, then used the blender. I also added about 3 tblspn of orange juice which worked nicely. Served it with a dollop of yoghurt, cinnamon infused rice and roti. - 23 Jan 2010