Best Spiced Sweet Potato Dahl Recipes

EASY SWEET POTATO DAHL RECIPE

Steps:

• Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a large baking tray with parchment paper and set aside.Cut the sweet potato into approx. 2 cm cubes, place in a bowl, season and drizzle over 1 tablespoon of oil. Give a good stir until thoroughly coated in the oil then transfer to the baking tray spreading evenly.Bake in the centre of the oven for about 25 minutes until golden turning halfway through cooking. Remove from the oven and stir into the dhal (once cooked).
• While the sweet potato is in the oven make the dhal. In a medium size saucepan heat up 1 tablespoon of oil, add the onion and fry gently for about 4 minutes until softened stirring often. Add the korma paste and garlic, stir and fry for a minute. (If you prefer to use individual spices instead of the readymade spice paste see Notes below for recommended amounts).
• Add the stock and lentils, stir, cover and bring to the boil. Lower the heat and simmer for about 15-20 minutes until the mixture thickens and the lentils are fully cooked stirring frequently.
• Remove from the heat, adjust the seasoning if needed and stir in the roasted sweet potato cubes.
• Once the dhal is cooked fry the halloumi in a non-stick pan in 1 tablespoon of oil until lightly browned turning often (this should take about 4 minutes). Remove from the heat and coat in the mango chutney. Meanwhile lightly toast the naan (in a toaster, oven or dry toast in a pan) or microwave until warm.
• Top the dal with the warm halloumi, scatter over the spring onions and serve with warm naan bread.

MASOOR DAL (SPICED RED LENTILS)

Steps:

• In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
• Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
• Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
• To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.