Coconut dal on a rainy spring day. Boil dal with chopped sweet potatoes for 20ish minutes in water or broth. Meanwhile, sauté mustard seeds in butter and olive oil. Add chopped red onions, carrots and celery. Once vegetables are softened, add cumin, coriander and turmeric. Add a couple spoons of tomato paste. Cook off a bit. Combines spices/veggies with dal and sweet potatoes. Add a mini-can of coconut milk and juice of 1 lemon. Top with sour cream or cilantro. Warms the soul!