Sweet potato dal

As seen on Għand il-Vegan

by Lino Cini

Experience the rich tapestry of flavours in this Indian-inspired Sweet Potato Dal, a dish that is as nourishing as it is vibrant. This recipe skilfully combines wholesome ingredients like tender sweet potatoes, hearty red lentils, and leafy greens with a symphony of spices that are the hallmark of Indian cuisine. The base notes of sesame oil harmonize with the aromatic profile of freshly chopped onions, garlic, and ginger. This vegan meal is not only a celebration of traditional Indian cooking but also an embodiment of modern health-conscious dining.


Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 tbsp sesame oil,
  • 1 finely chopped onion,
  • 1 garlic clove,
  • Piece fresh ginger chopped,
  • 1 red chili pepper,
  • 1½ tsp turmeric,
  • 1½ tsp cumin,
  • 400 gr sweet potato cut into chunks,
  • 250 gr red lentils,
  • 600 ml veg stock,
  • 80 gr spinach leaves,
  • 4 spring onions sliced diagonally,
  • 2 tbsp basil leaves.


  • Heat oil in pan with lid and add onions, cook till soft.
  • Add garlic , ginger, chili, cook for 1 min and add turmeric, cumin, cook 1 min more.
  • Add sweet potato and stir . Tip in the lentils and stock. Season with salt and pepper.
  • Bring to the boil and let simmer for 20 min until lentils are cooked and sweet potato is soft.
  • Stir in spinach, season to taste.
  • Top with sliced spring onions.Basil leaves to serve.


You may also like

Leave a Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More