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    Aromatic Sweet Potato and Red Lentil Dal

    clock-icon50 minutes
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    Pixicook editorial team

    A hearty, aromatic dal made with sweet potatoes, red lentils, and a blend of spices, finished with creamy coconut milk and fresh lime juice.

    Ingredients for Aromatic Sweet Potato and Red Lentil Dal

    units in
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    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Onion, finely chopped

    cups

    Substitute chevron-down

    Sweet Potatoes, peeled and diced

    cups

    Substitute chevron-down

    Red Lentils, rinsed

    cups

    Substitute chevron-down

    Vegetable Broth

    cups

    Substitute chevron-down

    Turmeric Powder

    teaspoons

    Substitute chevron-down

    Ground Cumin

    teaspoons

    Substitute chevron-down

    Ground Coriander

    teaspoons

    Substitute chevron-down

    Ground cinnamon

    teaspoons

    Substitute chevron-down

    Cayenne Pepper, optional

    teaspoons

    Substitute chevron-down

    Salt, or to taste

    teaspoons

    Substitute chevron-down

    Coconut Milk, canned

    0 oz

    Substitute chevron-down

    Lime, juiced

    each

    Substitute chevron-down

    Cilantro, chopped for garnish

    to taste

    Substitute chevron-down

    How to Make Aromatic Sweet Potato and Red Lentil Dal

    1. Cook the Onions

    Start by heating the vegetable oil in a large pot over medium heat. Add the finely chopped onion and cook, stirring occasionally, until the onion becomes translucent and begins to turn golden. This should take about 5-7 minutes.

    2. Toast the Spices

    Once the onion is ready, add the ground turmeric, ground cumin, ground coriander, ground cinnamon, and cayenne pepper. Let the spices toast in the oil for about a minute, stirring frequently.

    3. Add Sweet Potatoes and Lentils

    Next, stir in the diced sweet potatoes and red lentils, ensuring they are well-coated with the spices and onion mixture.

    4. Add Broth and Simmer

    Pour in the vegetable broth, and bring the mixture to a boil. Once it reaches a boil, reduce the heat to a simmer and cover the pot. Allow the dal to cook for 20-25 minutes, or until the sweet potatoes and lentils are tender. Stir occasionally to prevent sticking at the bottom.

    5. Add Coconut Milk

    When the sweet potatoes and lentils have softened, add the coconut milk and continue to simmer for an additional 5 minutes.

    6. Finish and Season

    Once the dal has reached your desired consistency, stir in the lime juice and season with salt to taste.

    7. Serve and Garnish

    Serve the dal hot, garnished with freshly chopped cilantro. It pairs perfectly with rice or warm naan bread.

    Variations

    Protein Swaps

    Try chickpeas and spinach, chicken, or tofu and mushroom variants for different protein options.

    Flavor Swaps

    Add coconut milk and lime, swap in tamarind and eggplant, or use pumpkin and garam masala for unique flavor profiles.

    Grain and Legume Swaps

    Experiment with brown lentils and barley, or mung beans and quinoa for different textures and flavors.

    Creaminess Alternatives

    Use coconut milk for richness or stir in Greek yogurt at the end for tanginess and creaminess.

    Vegetable Swaps

    Use butternut squash and kale, or cauliflower and green peas for varied vegetable content.


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