Diving into this Sweet Potato Lentil Dal recipe feels like wrapping myself in a cozy, aromatic blanket of comfort—it’s a warm hug in a bowl with every spoonful.
Sweet Potato Lentil Dal is packed with flavor and goodness. The dish starts with a base of the earthy, sweet flavor of sweet potatoes, which is complemented by the warming spices of turmeric, cumin, and coriander—comfort spices, if I do say so.
Red lentils, the Dal’s protein-rich star, mingle with the sweet potatoes and spices, and coconut milk adds lusciousness to the dish.
Ingredients
- Red Lentils: High in protein and fiber, supporting digestive health and muscle growth.
- Sweet Potato: Rich in beta-carotene, adds a natural sweetness and provides vitamins A and C.
- Coconut Oil: Provides healthy fats, enhancing flavor and aiding nutrient absorption.
- Ginger: Known for its anti-inflammatory properties, adds warmth and flavor complexity.
- Cumin: Enhances earthy flavor; supports digestion and adds depth to the dish.
- Coconut Milk: Creamy, rich in fats; balances spices and adds silky texture.
- Lime Juice: Adds a zesty brightness that lifts other flavors in the dish.
Ingredient Quantities
- 1 cup red lentils, rinsed
- 1 medium sweet potato, peeled and diced
- 1 tablespoon coconut oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups vegetable broth
- 1 cup canned coconut milk
- 1 1/2 teaspoons salt, or to taste
- 1 tablespoon lime juice
- Fresh cilantro leaves, for garnish
How to Make this
1. In a large pot, warm the coconut oil over medium heat. Stir in the diced onion and cook it until it becomes clear, which should take about 5 minutes.
2. Mix in the garlic and ginger, and let them simmer for 1-2 minutes until they release their aroma.
3. Combine the ground turmeric, cumin, coriander, cinnamon, and cayenne pepper (if using). Stir well to coat the onions with the spices.
4. Stir in the diced sweet potato to the pot, combining it with the spice mixture.
5. Add the rinsed red lentils and mix thoroughly to incorporate the ingredients.
6. Pour in the vegetable broth, and bring the mixture to a boil. When the broth is boiling, reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes or until the sweet potatoes and lentils have achieved a state of tenderness.
7. Combine the coconut milk and simmer for an additional 5-10 minutes, allowing the flavors to meld together.
8. Right before serving, add salt to taste and stir in the lime juice.
9. Pour the dal into bowls and add a final garnish of fresh cilantro leaves.
10. Serve the Sweet Potato Lentil Dal warm, optionally with rice or flatbread for a complete meal. It is a good combination with either.
Equipment Needed
1. Large pot
2. Stirring spoon
3. Cutting board
4. Chef’s knife
5. Measuring spoons
6. Measuring cups
7. Grater (for ginger)
8. Can opener (if needed for coconut milk)
FAQ
- Can I use a different type of lentils? Yes, you can use green or brown lentils, but note that they may need extra cooking time and won’t break down as much as red lentils.
- Can I make this recipe ahead of time? Absolutely! This dal can be made ahead and stored in the fridge for up to 3 days. Reheat gently before serving.
- What can I substitute for coconut oil? You can use olive oil or another neutral oil like vegetable oil if you prefer.
- Is the cayenne pepper necessary? No, the cayenne pepper is optional. It adds a bit of heat, so you can omit it if you prefer a milder dish.
- What can I serve with Sweet Potato Lentil Dal? This dal is delicious served with steamed rice, naan bread, or just by itself as a hearty soup.
- Can I freeze the dal? Yes, you can freeze this dal in airtight containers for up to 3 months. Thaw in the refrigerator before reheating.
- Is there a substitute for the coconut milk? You can substitute coconut milk with almond milk or cashew cream for a different flavor profile.
Sweet Potato Lentil Dal Recipe Substitutions and Variations
Green or brown lentils can be used in place of red lentils. But these lentils will yield a meal with a slightly different texture because they take longer to cook.
Butternut squash or pumpkin can be used in place of sweet potato for a similar sweetness and texture.
Olive oil or ghee can replace coconut oil for a different flavor profile.
You can substitute almond milk or cashew cream for canned coconut milk if you desire a lighter option.
For a slightly different citrus tang, substitute lemon juice for lime juice.Pro Tips
1. Toast the Spices: Before adding the spices to the pot, consider toasting them in a dry pan over low heat for a minute or two. This will enhance their flavors and add more depth to the dish.
2. Texture Adjustment: For a creamier texture, use an immersion blender to partially blend the dal after cooking the lentils and sweet potatoes. This will create a smoother consistency while still retaining some chunks.
3. Flavor Boost: Roast the sweet potato cubes in the oven with a bit of olive oil and salt before adding them to the pot. This will bring out their natural sweetness and add a nice caramelized flavor.
4. Enhanced Aromatics: Add a small splash of the coconut milk to the pot when cooking the onions, garlic, and ginger. This will help to release and infuse the flavors more thoroughly at the beginning.
5. Balance the Heat: If you prefer a less spicy dish but still enjoy some heat, consider substituting the cayenne pepper with a milder chili powder. Alternatively, you can serve the cayenne pepper on the side for individual customization.
Sweet Potato Lentil Dal Recipe
My favorite Sweet Potato Lentil Dal Recipe
Equipment Needed:
1. Large pot
2. Stirring spoon
3. Cutting board
4. Chef’s knife
5. Measuring spoons
6. Measuring cups
7. Grater (for ginger)
8. Can opener (if needed for coconut milk)Ingredients:
- 1 cup red lentils, rinsed
- 1 medium sweet potato, peeled and diced
- 1 tablespoon coconut oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups vegetable broth
- 1 cup canned coconut milk
- 1 1/2 teaspoons salt, or to taste
- 1 tablespoon lime juice
- Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, warm the coconut oil over medium heat. Stir in the diced onion and cook it until it becomes clear, which should take about 5 minutes.
2. Mix in the garlic and ginger, and let them simmer for 1-2 minutes until they release their aroma.
3. Combine the ground turmeric, cumin, coriander, cinnamon, and cayenne pepper (if using). Stir well to coat the onions with the spices.
4. Stir in the diced sweet potato to the pot, combining it with the spice mixture.
5. Add the rinsed red lentils and mix thoroughly to incorporate the ingredients.
6. Pour in the vegetable broth, and bring the mixture to a boil. When the broth is boiling, reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes or until the sweet potatoes and lentils have achieved a state of tenderness.
7. Combine the coconut milk and simmer for an additional 5-10 minutes, allowing the flavors to meld together.
8. Right before serving, add salt to taste and stir in the lime juice.
9. Pour the dal into bowls and add a final garnish of fresh cilantro leaves.
10. Serve the Sweet Potato Lentil Dal warm, optionally with rice or flatbread for a complete meal. It is a good combination with either.
