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Red lentil dahl with sweet potato
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate a hearty oil-free dahl with your preferred curry powder and tender sweet potato chunks.
Ingredients:
  • 200g lentils
  • 1 kumara, chopped into 2cm pieces
  • 1 red onion, halved, finely chopped
  • 3 garlic cloves, finely chopped
  • 1/2 long red chilli, seeds removed, finely sliced
  • 20.00 gm mild curry powder
  • 44.40 gm tomato paste
  • 150g yoghurt
  • 2 spring onions, finely chopped
  • 40.00 ml chopped mint leaves, plus extra leaves to serve
  • Fennel seeds, to serve
  • Nigella seeds, (see note) to serve
Instructions:
  • In a saucepan, mix lentils, sweet potato, red onion, garlic, chili, curry powder, tomato paste, and 1 teaspoon of salt with 3 cups (750ml) of water. Bring to a boil over medium-high heat, then simmer uncovered for 15 minutes until sweet potato is tender and lentils are soft and porridge-like in texture. Adjust consistency by cooking longer if too soupy or by adding water if too thick.
  • Mix together the yoghurt, spring onion, and mint until well combined, then season to taste.
  • Present the dahl accompanied by the refreshing minted yoghurt, and garnish generously with fennel seeds, nigella seeds, and fresh mint leaves.

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