Indian Sweet Potato Dal

Indian Sweet Potato Dal

gluten free meat lactose free

150 g split chickpeas
200 ml water, 125 ml to add later on
1 big sweet potato, diced
2 big tomatoes, finely diced
1 onion, chopped
1-2 green chili, finely chopped
1 tbs peanut oil
2 tsp turmeric
½ tsp brown mustard seeds
¼ tsp cumin seeds
1 pn asafoetida
salt, to taste
1 bunch fresh coriander

Dal is the most important staple food in India and Nepal. Dals are frequently eaten with flatbreads such as rotis or chapatis or with rice, a combination referred to as dal bhat. Most Dals are cooked with lentils but in our version we used split chickpeas in combination with sweet potatoes to get a more creamy consisitence.

Wash split chickpeas and soak them in enough water for 1 hour. Transfer to a pot add sweet potato dice, fresh water and salt. The potatos should be covered with water. Close pot and cook on high heat for 10-15 minutes.

Add oil to a pan on medium heat. Once the oil is hot, add cumin seeds and mustard seeds and let them crackle. It’s important to wait until mustard seeds pop. If they don´t they will taste bitter.

Now add asafoetida, turmeric and chopped green chili and saute for a few seconds.

Add chopped onion and cook for 2 minutes or until onion starts turning light golden in color.

Add chopped tomatoes and cook for 5-6 minutes or till raw smell goes away. Also add salt to taste.

Add cooked split chickpeas and sweet potatoes to the pan and mix. Simmer dal on medium heat for 5 minutes or till it comes to a boil. You can add more water at this point to adjust the consistency of the dal to preference.

Garnish with fresh coriander / cilantro and serve hot with rice or roti.

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