Family friendly Indian

Red lentil dhal with sweet potato

Name: Red lentil dhal with sweet potato
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: /indian
Ingredients: 1 cup (200g) red lentils, rinsed; 1 sweet potato, chopped into 2cm pieces; 1 red onion, halved, finely chopped; 3 garlic cloves, finely chopped; 1/2 long red chilli, seeds removed, finely sliced; 2 tablespoons mild curry powder; 2 tablespoons tomato paste; 1/2 cup (150g) low-fat thick Greek-style yoghurt; 2 spring onions, finely chopped; 2 tablespoons chopped mint leaves, plus extra leaves to serve; Fennel seeds and nigella seeds, to serve

4 ratings

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by Jill Dupleix

Food writer

Oct 03, 2015

Use your favourite curry powder to spice up a warming dhal, studded with chunks of sweet potato and cooked without any oil.

1 cup (200g) red lentils, rinsed
1 sweet potato, chopped into 2cm pieces
1 red onion, halved, finely chopped
3 garlic cloves, finely chopped
1/2 long red chilli, seeds removed, finely sliced
2 tablespoons mild curry powder
2 tablespoons tomato paste
1/2 cup (150g) low-fat thick Greek-style yoghurt
2 spring onions, finely chopped
2 tablespoons chopped mint leaves, plus extra leaves to serve
Fennel seeds and nigella seeds, to serve

Method

1.

Combine lentils, sweet potato, red onion, garlic, chilli, curry powder, tomato paste and 1 teaspoon salt in a saucepan with 3 cups (750ml) water. Bring to boil over medium-high heat, then simmer uncovered, for 15 minutes or until sweet potato is tender and lentils are soft and porridge-like. If it's too soupy, increase the heat and cook a little longer; if it's too thick, add a dash of water.
2.

Combine yoghurt, spring onion and mint, then season well.
3.

Serve the dhal with the minted yoghurt, then top with fennel seeds, nigella seeds and mint leaves.