Sweet Potato Dal Recipe
Description:
Dal is a staple in many homes, prepared daily as a healthy and easy-to-make dish. In this recipe, sweet potatoes and dal are cooked in a flavorful tomato and onion gravy. The natural sweetness of sweet potatoes combines beautifully with the spicy heat of the seasonings, making this dish a delightful and balanced addition to any meal. Perfect for lunch, this vegetarian recipe brings the perfect blend of nutrition and flavor to your table.
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Masoor Dal (red lentils) | 1 cup |
| Sweet Potato (cut into pieces) | 1 cup |
| Coconut Oil | 1 tbsp |
| Onion (finely chopped) | 2 medium |
| Tomato (finely chopped) | 1 medium |
| Cumin Seeds (jeera) | 1 tsp |
| Green Chilies (sliced) | 4 pieces |
| Garlic (peeled and chopped) | 5 cloves |
| Turmeric Powder | 1 ½ tsp |
| Red Chili Powder | 1 tsp |
| Garam Masala Powder | 1 tsp |
| Curry Leaves (fresh) | 5-6 leaves |
| Salt | ½ tsp |
| Water | 2 cups |
| For Tempering (Tadka) | |
| Oil | 1 tsp |
| Cumin Seeds (jeera) | ½ tsp |
| Split Black Urad Dal (kali urad dal) | ½ tsp |
| Mustard Seeds (rai) | ½ tsp |
| Fresh Coriander Leaves | As needed, chopped |
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Instructions
-
Soak the Lentils:
Begin by soaking the masoor dal in water for 1 hour to soften it. Once soaked, drain the water and set the dal aside. -
Pressure Cook the Dal:
In a pressure cooker, add the soaked dal along with 2 cups of water. Cook on medium heat for about 2 whistles, then turn off the heat and let the pressure release naturally. -
Prepare the Tempering (Tadka):
While the dal is cooking, heat 1 tsp of coconut oil in a pan or kadhai. Add cumin seeds and let them sizzle for 10 seconds. Then, add the chopped green chilies and garlic. Sauté them until the garlic turns golden brown. -
Cook the Onion and Tomato:
Add the finely chopped onions to the pan. Sauté them until they become soft and translucent. Next, add the chopped tomatoes and cook until they soften completely. -
Add Spices:
Stir in the turmeric powder, red chili powder, and garam masala powder. Mix well to coat the onions and tomatoes with the spices. -
Cook the Sweet Potato:
Now, add the diced sweet potato to the pan along with the required water. Stir everything together and bring it to a boil. Reduce the heat to medium and cook until the sweet potatoes become tender, about 10-12 minutes. -
Combine the Dal and Sweet Potato Mixture:
Once the sweet potatoes are cooked, add the cooked dal to the pan and mix well. Season with salt to taste. Let the dal simmer on low heat for about 5 minutes to allow all the flavors to meld together. -
Final Tempering (Tadka):
In a small pan, heat a tsp of oil. Add cumin seeds, split black urad dal, and mustard seeds. Let them splutter for a few seconds, then pour this tempering over the dal. -
Garnish and Serve:
Garnish the dal with freshly chopped coriander leaves. Serve hot with chapati (roti), rice, or a side of cool raita.
Serving Suggestions:
Sweet Potato Dal pairs wonderfully with Lauki (bottle gourd) sabzi, Boondi Raita, and freshly made phulkas (roti). This complete meal is perfect for a healthy, comforting lunch.
Enjoy this hearty, nutritious, and flavorsome Sweet Potato Dal that is packed with both sweetness and spice!
