Sweet potato dhal recipe
A nutritious and comforting sweet potato dhal that's so affordable to make, yet tastes so special. There's even leftover dhal to make Dhal fritters the next day.
See method- Serves 4
- Takes 60 mins
- 439 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 2 tbsp vegetable oil
- 1 red onion, diced
- 2 tsp cumin seeds
- 2 fat garlic cloves, crushed
- 5cm piece fresh ginger, peeled and grated
- ½ red chilli, deseeded and chopped, plus extra to serve (optional)
- 20g fresh coriander, stalks finely chopped, most leaves finely chopped
- 1 tsp garam masala, plus extra to taste
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 320g sweet potato, peeled and grated
- 500g red split lentils, rinsed well
- 400g tin chopped tomatoes
- 1 vegetable stock pot, made up to 1.5ltr
- 3 tbsp ready-made crispy onions
- cooked basmati rice, to serve
- poppadoms, to serve
- mango chutney, to serve
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1845kJ 439.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 0.9g
- Sugars
- 9g
of the Reference intake
Carbohydrate 55.8gProtein 23.0gFibre 17.4g
Method
- Heat 1 tbsp oil in a saucepan. Add the onion and cook over a medium heat, stirring occasionally, for 10 mins. Add the cumin seeds, garlic, ginger, chopped chilli and coriander stalks and cook, stirring, for 2 mins. Add the garam masala with the turmeric, ground coriander and sweet potato along with the remaining oil. Cook for 3 mins, stirring to coat the sweet potato in the spices.
- Add the lentils, chopped tomatoes and stock. Bring to a simmer, then cook for 40-45 mins, stirring every now and then, until the lentils are tender and creamy. You may need to add more water if it becomes dry or sticks to the pan.
- Add an extra pinch of garam masala, cook for a further 5 mins, then remove from the heat. Taste for seasoning, adding salt or more garam masala, if you like. Set aside 900g for the Dhal fritters. Stir the chopped coriander leaves into the dhal, then divide between bowls or plates. Top with the crispy onions and remaining coriander leaves, then serve with extra sliced chilli, cooked rice, poppadoms and mango chutney, if you like.
- See more Cook once, eat twice recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
