This is what I cooked for dinner last night.
It is a bit sweeter and less spicy than a lot of the dhal I’ve tried at Indian restaurants.
This one is super-easy to make and tastes delicious!
Sweet Potato Dhal
2 cups red lentils (pre-soaked for a couple of hours)
1kg sweet potato, chopped into small cubes
(this is an approximate measure – I generally just use 2 decent size tubers – you can use as much as you like. The more you use, the sweeter and thicker the dhal will be)
2 tablespoons olive oil
2 large onions
6 teaspoons crushed garlic
2 teaspoons fresh grated ginger (or you can use dried ground ginger instead)
2 bay leaves
4 teaspoons curry powder
500ml vegetable stock
400ml (1 can) coconut milk
150g baby spinach leaves (again, this is approximate – I grow my own spinach so I just pick a big basketful and throw that in because I love spinach. In Summer, when I am forced to buy spinach if I want to eat it, I just use one bag of spinach leaves from the supermarket.)
Cook the sweet potato until just tender (not too mushy) – I do mine in the microwave, but if you have more time you can roast it instead
Heat the oil in a large pot and fry the onion with garlic, ginger & bay leaves until the onion is soft
Stir in curry powder and lentils
Pour in stock and mix well
Add cooked sweet potato and coconut milk
Bring to boil then reduce heat and simmer, partly covered, for about 40 mins or until lentils are cooked
Stir the dhal occasionally to prevent it sticking to the bottom of the pot
Remove the bay leaves
(make sure you remember to do this before you add the spinach as they will be impossible to find after that!)
Add spinach leaves and cook until just wilted
Serve dhal with naan, chapatis or other flatbread of your choice.
This dish can be frozen up to 3 months and reheated later too. I sometimes make an extra big pot full and freeze individual serves.