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Lentil and sweet potato dhal

Lentil and sweet potato dhal

Total Time
40 min
15 min
25 min
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.


Dry lentils

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

Orange sweet potato (kumara)

300 g, cut into 2cm pieces


1 medium, chopped

Canola oil

1 tbs, or sunflower oil

Brown onion

1 medium, finely chopped


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

cup(s), (80g)


  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.


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.