Dhal is a healthy and nutritious meal that works perfectly with sweet potato for a hearty and fulfilling meal. This is a mildly-spiced dish but if you like a bit of spice, add more chilli.
Preparation time: 10 minutes
Cooking time: 1 hours
250g red split lentils, rinsed well
4 purple or orange sweet potatoes
Coconut or rapeseed oil, for frying
1 red onion, finely diced
1 large thumb of ginger, peeled and finely grated
1 large clove of garlic, crushed
½ teaspoon chilli paste
2 teaspoon turmeric
1 heaped teaspoon curry powder
1 teaspoon cumin
700ml vegetable stock
Salt and freshly ground pepper
2 large handfuls of spinach
Handful of roughly chopped fresh coriander
Preheat the oven to 180˚C/ Fan 160˚C/ Gas Mark 4.
- Cover the lentils with cold water and soak for 5 minutes.
- Wash and prick the sweet potatoes with a fork. Place the potatoes in the Stoneware 26cm Heritage Rectangular Dish and bake in the oven for 50 – 60 minutes, depending on the size of your potatoes.
- In the meantime, make the dhal. Heat the oil in a large pan over a medium heat and fry the onion for 4 – 5 minutes until it starts to soften. Add the ginger and garlic and fry for 1 minute.
- Stir in the chilli paste, turmeric, curry powder and cumin and fry gently for a further 1 – 2 minutes stirring to ensure the spices do not burn.
- Drain the lentils and add to the pan, stirring well and coating in all the spices. Turn up the heat and add the stock – bring the pan to the boil. Once boiling, reduce the heat, place on lid and allow to gently simmer for 20 – 25 minutes until the lentils are soft and creamy. If the lentils have reduced but are still a little hard to taste, add a little more water and cook for a further 5 minutes.
- When the potatoes are cooked, remove from the oven, slice down the middle and spoon over the dhal. Finish with a sprinkling of coriander and chilli flakes – serve straight to the table.
- This recipe is a great way to use up any leftover sweet potatoes cooked for our purple sweet potato Tear ’n’ Share bread.
- For an extra special finish, sprinkle a little crumbled feta over the dhal-stuffed potatoes and pop back in the oven for 5 minutes.