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Lentil and sweet potato dhal

Lentil and sweet potato dhal

3
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
Made with pantry staples, this quick and easy Indian dish is tasty when eaten straight away but even tastier when left in the fridge for a few days to allow for the flavours to develop.

Ingredients

Dry lentils

1 cup(s), (190g) rinsed, drained

Orange sweet potato (kumara)

300 g, cut into 2cm pieces

Tomato(es)

1 medium, chopped

Canola oil

1 tbs, or sunflower oil

Brown onion

1 medium, finely chopped

Garlic

2 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Fresh red chilli

1 whole, finely chopped

Ground cumin

1 tsp

Ground coriander

1 tsp

Fresh coriander

2 tbs, plus extra to garnish

Pappadum, uncooked

30 g, (12 individual) microwaveable variety

99% fat-free, plain Greek yoghurt, unsweetened

⅓ cup(s), (80g)

Instructions

  1. Place lentils, sweet potato, tomato and 3 cups (750ml) water in a medium saucepan over medium-high heat and bring to the boil. Reduce heat and simmer, stirring occasionally, for 15–20 minutes or until lentils are tender and mixture is thick.
  2. Meanwhile, heat oil in a small saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, ginger, chilli, cumin and ground coriander and cook, stirring, for 1 minute or until fragrant.
  3. Stir spice mixture into lentil mixture and cook, stirring, for 2 minutes. Stir in chopped coriander. Season with pepper.
  4. Cook pappadums in microwave following packet instructions. Serve dhal with pappadums and yoghurt, sprinkled with extra coriander.

Notes

SERVING SUGGESTION: Steamed broccolini. TIP: It is important when microwaving pappadums to place them on the outer edge of the microwave turntable to ensure they cook evenly.

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