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Sweet potato and red lentil dhal

Dhal is an Indian dish eaten daily and it’s not only yummy but healthy, cheap and easy to make. This sweet potato and red lentil dhal is made in the traditional way, using tempering. Serve it with basmati rice andmango chutneyor part of an Indian meal.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 sweet potatoes
  • 1 cup red lentils rinsed
  • 2 tomatoes chopped
  • 1 tsp turmeric powder
  • ½ Lemon juiced
  • 2 Tbsp chopped coriander leaves
  • To serve: coriander leaves or sliced spring onions
  • For the tempering:
  • 1 tbs oil
  • 1 onion
  • 2 garlic cloves
  • 1 chilli
  • 2 cm ginger
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp sea salt
  • 1 tsp ground peppercorn
  • Few curry leaves
  • 2 tbs chopped coriander leaves

Method
 

  1. Peal and dice the sweet potatoes and put them in a saucepan.
  2. Rinse the lentils well, then add to the sweet potatoes together with the turmeric and tomatoes. Add about a litre of water and bring to the boil. Gently simmer for 15 minutes under cover.
  3. Meanwhile, thinly slice the onion, chop the garlic, chilli and ginger.
  4. Heat the oil in a frying pan and gently sauté the onion until soft. Add the garlic, chilli and ginger. Stir for a few seconds, then add the seeds and curry leaves. Keep stirring for a minute or so, until the seeds start to pop. Add the ground spices and stir until fragrant.
  5. Stir the spice mixture into the stew and cook for another 10 minutes until you get a thick, creamy pottage. Stir in the lemon juice and some chopped coriander leaves.
  6. Serve with sliced spring onions or coriander leaves.