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Sweet potato dhal

Sweet potato goes really well with red lentils, so no wonder this sweet potato dhal is really yummy! It’s vegan, gluten-free, feeling and healthy. It’s not spicy, but you can add a chilli (chopped) together with the ginger & turmeric, or half a teaspoon of chilli powder. Serve it as part of an Indian menu or with brown basmati rice as a vegan/healthy meal.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp oil
  • 2 cloves of garlic
  • 1 red onion
  • 2 sweet potatoes
  • 1 small carrot
  • 1 cup red lentils rinsed
  • 1 large tomato
  • 2 cm piece turmeric root
  • 2 cm piece ginger root
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds
  • 1 tsp garam masala
  • 1 tsp sea salt
  • 1 tsp ground peppercorn
  • 1 piece cinnamon bark
  • 1 bay leaf
  • To serve: ½ Lemon juiced 2 Tbsp chopped coriander leaves

Method
 

  1. Peel and chop the onion, garlic, turmeric and ginger.
  2. Peel and dice the sweet potatoes and carrot. Chop the tomato.
  3. Heat the oil in frying pan and gently sauté the onion for 5 minutes, then add the garlic, turmeric and garlic. Stir for another 2 minutes. Add the mustard seeds, cumin seeds and coriander seeds, and stir for a minute. Add the tomatoes and season with salt & pepper.
  4. Rinse the lentils, then add them to the pot.
  5. Add sweet potatoes and carrots too, then pour over about a liter of water- just enough to cover everything well.
  6. Add the bay leaf and cinnamon bark then bring to the boil.
  7. Gently simmer for 20 minutes under cover, until you get a mushy stew. You can mash the sweet potatoes further with a fork for a smoother texture.
  8. Stir in the lemon juice and the chopped coriander leaves.
  9. Serve warm.