Indian Sweet Potato Dal

Indian Sweet Potato Dal

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. You will love our creamy version of this Indian 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

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

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