Lentil and sweet potato dhal
2
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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.
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