You are here

Member since August 2006

Sweet Potato Dal

What you need: 

1 1/2 tablespoons canola oil
1 medium yellow onion, chopped fine
2 cloves garlic, minced
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 coriander or garam masala
1/4 teaspoon black pepper
1 cup red lentils, rinsed
4 cups water
2 cups peeled, diced sweet potatoes or butternut squash
1/2 teaspoon salt

What you do: 

In a saucepan, heat the oil. Add the onion and garlic and saute for 5 minutes.
Stir in the turmeric, cumin, coriander or garam masala, and pepper; cook for 1 minute more.
Stir in the lentils and water and cook over medium-low heat for 15 minutes, stirring occasionally.
Stir in the potatoes and cook for 30 minutes more, stirring occasionally, until the potatoes and lentils are tender.
Stir in the salt.
Transfer to a large serving bowl. Serve with an Indian flat bread or flour tortilla.
If you like more spice you can squirt some siracha (red rooster sauce) over the top.

Preparation Time: 
20 minutes, Cooking time: 45 minutes
Cooking Time: 
45 minutes
Recipe Category: 


This was surprisingly fast to whip up.  I also found that dish needed something more than spices, lentils, and sweet potato.  During the last 5 minutes of cooking I added a half of a cup of tomato juice (this was the only tomato-y thing I had on hand, but I am sure pasta sauce, canned tomatoes, or tomato paste would have worked too).  This did the trick!


i made this last night and sorta blended it with this recipe: easy & cheap aloo gobi  by adding cauliflower & a can of diced tomatoes.  i also added some fresh spinach & even with doubling the spices it still seemed like it could use more flavor.  maybe my spices are just weak, but i felt like it was still missing something.  ive added a spoonful of nutritional yeast (authentic, i know..) to each of my servings of leftovers and that's been good, but next time i think i'll try the chili powder and maybe cinnamon like cw mentions.  it was good & i've eaten if for every meal since i made it (including breakfast), but it wasnt amazing to me.


This is a great recipe, however, I do agree that doubling the spices makes it much better.
I didn't have any turmeric, so I used some hot curry powder (about 1 Tablespoon) instead...and then proceeded to add about 1/2 teaspoon of chili powder and a dash of cinnamon.  ;D  I also used one medium sweet potato and one small yellow crookneck squash.
My boyfriend and I both enjoyed two hefty helpings served over basmati was delish!


i also doubled all the spices, and I thought it was awesome =-)


What is garam masala?


I made this for the second time last night. Funnily enough, I forgot to buy the sweet potatoes (duh) so rather than run to the store, I just used russet potatoes. Then, with about 5 minutes left to cook, I added a can of pureed pumpkin. I also added some sliced sun-dried tomatoes. It was really good this way! I'm glad the pumpkin worked because I was really bummed about not having the sweet potatoes  :( I recommend adding the sun-dried tomatoes because it gives this dish that little extra somethin'  :)


I thought this was pretty good. To be fair, I think it needed a little something extra which probably would have been provided by the siracha the author mentioned, but I can't eat spicy stuff so I couldn't try that. However, I think next time I might add some minced sun-dried tomatoes for a little extra flavor. All in all, this was very easy to make and I'll definitely make it again. I served it over jasmine rice with some steamed kale, frozen peas, and whole wheat chapatis on the side. It was a very satisfying meal - thank you!!  :)



Log in or register to post comments