Easy Indian

Sweet potato dhal with pepper pickles

Name: Sweet potato dhal recipe
Yield: 4
Cuisine: /indian
Ingredients: 50g unsalted butter or ghee; 8-10 curry leaves, plus 1 extra handful; 1 onion, finely chopped; 3 garlic cloves, finely chopped; 20.00 ml finely chopped ginger; 40.00 ml mild curry powder; 1 tsp ground turmeric; 500g sweet potato, peeled and coarsely grated; 200g lentils; 400g can chopped tomatoes; Juice of 1/2 lime, plus wedges, to serve; Natural yoghurt, to serve; Roti, to serve; 80ml olive oil; 1 tsp hot smoked paprika or red chilli powder; 2 tsp freshly ground black pepper; 80ml white wine vinegar; 2 medium Lebanese cucumbers, cut into chunks; 1 handful coriander leaves, to serve

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by Warren Mendes

delicious. team

May 23, 2024

"With its diverse flavour heritage, South Africa has made many global favourites its own. Dhal, or ‘dol’ as it’s pronounced here, is affordable, nutritious and has the big flavours of India and the east. This version adds another crop which thrives in the country – sweet potato – and the blend is incredibly lush." – Warren Mendes. This recipe is from an edited extract from Food Trail: South Africa by Warren Mendes, published by Booktopia Studios, $59.99. Available now. Photography by Toby Murphy.

50g unsalted butter or ghee
8-10 curry leaves, plus 1 extra handful
1 onion, finely chopped
3 garlic cloves, finely chopped
1 tbs finely chopped ginger
2 tbs mild curry powder
1 tsp ground turmeric
500g sweet potato, peeled and coarsely grated
1 cup (200g) split red lentils
400g can chopped tomatoes
Juice of 1/2 lime, plus wedges, to serve
Natural yoghurt, to serve
Roti, to serve

Red oil (optional)

1/3 cup (80ml) extra virgin olive oil
1 tsp hot smoked paprika or red chilli powder

Pepper pickles

2 tsp freshly ground black pepper
1/3 cup (80ml) white wine vinegar
2 medium Lebanese cucumbers, cut into chunks
1 handful coriander leaves, to serve

Method

1.

For the pepper pickles, combine all ingredients in a bowl and set aside.
2.

Heat the butter or ghee in a saucepan over medium heat. Add curry leaves and cook for 30 seconds until fragrant. Add onion, season with salt flakes and cook, stirring occasionally, for 3-4 minutes until softened. Add garlic and ginger and cook, stirring occasionally, for 30 seconds, then add curry powder and turmeric and cook, stirring occasionally, for a further 1 minute. Add the sweet potato and lentils, stir to coat, then add tomatoes and 4 cups (1L) water. Bring to a simmer, reduce heat to medium-low and cook, stirring occasionally, for 30 minutes or until thickened and lentils are very tender and falling apart. Top up with extra water if required. Stir through lime juice and season to taste.
3.

Meanwhile, for the red oil, heat the oil in a small saucepan over medium heat until warmed but not blisteringly hot. Add the paprika or chilli and 1 tsp fine salt and stir to combine. Set aside until ready to serve.
4.

Drain the pepper pickles, place in a serving bowl and toss with the coriander. Swirl dhal with yoghurt and red oil and serve with pickles and roti.

Review 1

Recipe Notes

Even if you’re using store-bought roti, fry in a little butter instead of just warming them in the oven or microwave - they’re much more crisp and satisfying.